2 or 3 soup bones
1 pkg. Lipton onion soup mix
1 qt. stewed tomatoes
2 tbsp. chili powder
4 carrots, sliced thin
1 green pepper, chopped
1/2 c. celery, sliced thin
2 med. potatoes
1 sm. head of cabbage

Cook soup bones until tender in slightly salted water. Cool. Remove meat from bones; save beef stock. Return meat cubes and 2 cups stock to kettle. Add Lipton onion soup mix, stewed tomatoes and chili powder. Cook uncovered for 30 minutes. Add carrots, green pepper, celery, potatoes and cabbage cut in chunks. Cook covered until vegetables are tender. Makes 6-8 servings. Good with corn muffins.