2 lbs. stewing beef soup bones
1 lg. can tomatoes
1 lg. head cabbage
2 onions, diced
6 stalks celery, diced
1 lg. rutabaga
2 bags Hanover vegetables for soup
1 bag shoe peg corn or fresh frozen corn
Salt & pepper
1/2 lb. butter

In 12 quart pan boil beef, bones, cabbage. Skim. Boil 1/2 hour. Add tomatoes, onion, celery, rutabaga. Cook another 1/2 hour. Add frozen vegetables and butter. Cook until tender. Keep lid on pot at all times. Mr. Scott (a chef) said the secret to a good soup is butter. Serves family of 12 and some to freeze.