3 carrots
Potatoes
1 sm. onion
1 rib celery
1 1/2 lb. beef bones
1 can corn
1 can green beans
2 c. coarsely chopped cabbage
1 qt. can tomato juice
1 juice can water
1 tsp. salt
1/4 tsp. pepper

Peel and dice potatoes, carrots, and onion. Trim and dice celery. Trim and core cabbage; chop enough to make 2 cups. Put all vegetables in soup pot. Add all other ingredients. Liquid should cover vegetables and bones. If not, add a little more water. Bring soup to a boil over high heat. Immediately reduce heat so soup simmers. Cook, uncovered, until vegetables are tender and flavors well blended, about 3 1/2 hours. As foam and fat accumulate, spoon off and discard.