Summer vegetable soup

10 servings

Ingredients

Quantity Ingredient
1 pounds Stew meat,lean,1\" cubes
1 Beef knuckle bone,cracked
4 quarts Water
8 Tomatoes,large,fresh,chopped
2 teaspoons Salt
1 teaspoon Pepper
1 Red pepper,hot*
1 Bay leaf
2 Onions,lg,mild,peeled/choppe
1 cup Celery
2 cups Carrots,scraped/sliced
1 Potato,medium,peeled/diced
1 cup Lima beans,fresh
1 cup Cabbage,chopped
1½ cup Corn,fresh,cut from cob

Directions

1. Place beef and beef knuckle in soup pot. Add the water, tomatoes, salt, pepper, red pepper, bay leaf, and onion. Bring to a boil, then lower heat, partially cover the pot, and let the mixture simmer for 3-4 hours, or until the meat is very tender. 2. Remove knuckle bone and bay leaf. Add celery, carrots, potato, lima beans, and cabbage. Continue to simmer about 30 minutes. Add corn and continue to cook until all vegetables are tender. 3. Cool slightly, remove surface fat, then reheat and serve.

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