2 lb. shin of beef
Lg. marrowbone
1 tbsp. salt
4 c. (1 lb.) thinly sliced cabbage
1 1/2 c. chopped onion
6 carrots, pared and cut in 3 inch pieces
3/4 c. chopped celery
1/4 c. chopped green pepper
1 (1 lb. 12 oz.) can tomatoes, undrained
1/2 (10 oz.) pkg. frozen lima beans
1/2 (9 oz.) pkg. frozen cut green beans
1/2 (10 oz.) pkg. frozen peas
1 (12 oz.) can whole kernel corn, drained
1 pared potato, cubed (1 c.)
2 tbsp. chopped parsley
1 (6 oz.) can tomato paste
1/2 tsp. ground cloves
1 tsp. sugar
2 tsp. salt
1/2 tsp. pepper

1. Day before serving: place beef, marrowbon, 1 tablespoon salt and 4 quarts water in very large kettle. Cover and bring to boiling; skim surface.

2. Add cabbage, onions, carrots, celery, green peppers and tomatoes.

3. Bring to boiling, then simmer covered for 30 minutes.

4. Add remaining ingredients and simmer, covered, 3 1/2 hours.

5. Remove meat and bone. Discard bone.

6. Let meat cool. Cut into cubes and add to soup. Refrigerate overnight.

7. Next day: remove all fat from surface and discard. Before serving, slowly heat soup to boiling. (Store leftover soup, covered, in refrigerator.) Makes 6 1/2 quarts.