Vegetable Soup Preparation
Put soup bone in heavy dutch oven and cover with water. Add onion, red peppers and tomatoes. Bring to a boil, reduce heat to a simmer and cook for one hour or until the meat is tender and will pull from the bone. Remove the bone and cut meat from it. Dice meat into small pieces and return to the pot. Add cabbage, potatoes and celery, and continue cooking until the vegetables are tender. Add peas and corn and heat through. Add more water as necessary throughout the cooking time. (A can of mixed vegetables or package of frozen, mixed vegetables may be substituted for carrots, corn and peas). Always use fresh celery, potatoes and cabbage even though they may be in the mixed vegetables. Season to taste with salt and pepper.
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