2 or 3 round beef soup bones with meat, attached
1 pkg. marrow bones (available at most meat counters)
Salt to taste
4 med. potatoes
1 lg. stalk celery (with leaves if fresh)
2 or 3 onions
1 sm. head cabbage (about 1 1/2 lbs.)
1 (2 lb.) bag frozen mixed vegetables
1 lg. can tomatoes
Seasoning to taste

1. Place all bones in a large soup pot. Add water to cover by double. Cook slowly several hours until meat is very tender. Remove marrow bones with meat and discard. Remove round bones with meat and refrigerate overnight. Refrigerate broth overnight.

2. Remove hardened fat from top of broth. Cut meat from bones and discard bones and all fat and gristle. Chop meat very fine, add to broth and bring to a boil. Add salt to taste.

3. Add potatoes, peeled, sliced into 1/4 inch slices and quartered. Add celery, chopped; onions, finely chopped and cabbage, finely shredded. Add frozen vegetable and tomatoes with juice. Add water to cover generously and simmer, covered, three hours. More water may be added while cooking if necessary. Season to taste.