2 tbsp. salad oil
2 med. soup bones
2 lbs. soup meat
3 qts. water
1 (46 oz.) can tomato juice
1 lb. carrots, scraped & cut into 1" pieces
2 lg. onions, diced
1 1/2 c. diced celery
1/2 c. barley
1 1/2 c. shredded cabbage
3/4 c. lentils
3/4 c. dry lima beans
1 tbsp. salt
1 tsp. pepper
1 (9 oz.) pkg. frozen peas
1 (9 oz.) pkg. frozen corn

Heat oil in a large heavy saucepan or Dutch oven. Add bones and meat. Brown meat well. Add remaining ingredients, except peas and corn. Bring to a boil. Reduce heat. Cover and simmer for 1 1/2 - 2 hours, or until meat and vegetables are tender. Add peas and corn. Mix well. Continue cooking 15-20 minutes.