2 pkg. soup bones
1 onion, chopped
3 beef bouillon cubes
2 c. tomatoes
1 c. sliced carrots
1 c. diced potatoes
1/4 tsp. chili powder
2 tsp. Worcestershire sauce
1 bay leaf
1 c. diced celery
1-2 c. chopped cabbage
Salt & pepper to taste

Cover soup bones with water and simmer until meat is tender. Cool and cut meat off bones. Chill broth overnight to remove excess grease. Heat broth and add soup meat and all other ingredients. Simmer for 1-1 1/2 hours then serve. Note: May add other vegetables if desired.