Ingredients
| 2 | beef soup bones | | 1-1/2 lb. | stew beef | | 1 tsp. | pepper | | 7 cups | water | | 1-1/2 tsp. | salt | | 4 | md. potatoes, cubed | | 4 | md. carrots, coarsely chopped | | 2 cans (8 oz. each) | tomato sauce | | 1 | hot red pepper | | 1/2 | sm. cabbage, coarsely chopped | | 1 can (1-1/8 lb.) | whole kernel corn | | 1 can (15 oz.) | English peas |
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Instructions
Drain corn and peas reserving liquid. Add liquid, water and bones in large dutch oven; bring to a 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 and simmer uncovered 30 minutes.
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