2 beef soup bones
1 1/2 lb stew beef, 1in cubed
1 tsp pepper
4 carrots, chopped
1 hot red pepper, chopped
1 can whole kernel corn
7 cups water
1 1/2 tsp salt
4 potatoes, cubed
2 can tomato sauce
1/2 head cabbage, chopped
1 can peas
Drain corn and peas reserving liquid. Add liquid, water, and bones in Dutch oven and bring to boil. Cover,
reduce heat and simmer 1 hour. Add beef cubes, salt and pepper, cover and simmer
1 hour more. Add all except corn and peas.
Cover and simmer 40 minutes. Add corn and peas. Simmer uncovered 30 minutes. Serve.
