3 lbs. stew meat
2-3 soup bones
Water
2 lg. onions, chopped
1 bunch celery, chopped
1 head cabbage, chopped
1 bag carrots, sliced
1 c. sugar
4 (10 oz.) cans stewed tomatoes
2 (2 lb.) bags mixed vegetables
1-2 c. rice or 3-4 peeled and chopped potatoes
Salt and pepper (coarse ground) to taste

Fill a very large soup pot 2/3 full of water. Add stew meat and soup bone. Cook until very tender and meat falls off bone. Put pot in refrigerator (preferably overnight) until fat from meat congeals. Then skim fat off with a large soup spoon and discard it.

Heat remaining mixture to boiling. Add chopped vegetables until semi-tender. Add tomatoes and enough water to keep pot 2/3 full. Then add sugar and allow to simmer 30 minutes. Add mixed vegetables. Chill until tender. Add rice or potatoes and cook until ready. Salt and pepper to taste. 30 to 40 (1 cup) servings.

NOTE: This can be stored in plastic containers and frozen. I love to make this recipe and share with friends! Don't forget the sugar. it adds a very special flavor.