Put beef neck soup bones and small pot roast (1 pound or so) in soup pot and cover with cold water. Add seasonings:

3 or 4 cloves
3 bay leaves
Sm. handful peppercorns
1 tsp. allspice

Simmer 2 hours. Remove cloves, bay leaves and peppercorns. Then clean and slice vegetables and add:

5 to 6 sm. potatoes, cubed
4 lg. carrots
4 stalks celery
2 med. onions, coarsely chopped
1 (1 lb.) pkg. frozen green beans
2 lg. cans (28 oz.) whole tomatoes or comparable amt. of homegrown tomatoes
Fresh parsley

Simmer 1 hour or until all vegetables are tender. Remove neck bones and meat and shred and return to pot. Add 2 or 3 beef bouillon cubes.