Beef-Vegetable Soup

2 beef soup bones
7 c water
1-1/2 lb stew beef, 1" cubes
1-1/2 tsp salt
1 tsp pepper
4 medium potatoes, cubed
4 medium carrots, coarsely chopped
2 (8 oz) cans tomato sauce
1 hot red pepper
1/2 small cabbage, coarsely chopped
1 (17 oz) can whole kernel corn
1 (15 oz) can English peas


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 min. Add corn and peas and simmer uncovered 30 min. Makes 4-1/2 quarts

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