2 pounds shin beef + split large soupbone
4 quarts water
1 tablespoon salt
1/2 medium cabbage, sliced
2 onions, chopped
6 carrots, pared, cut into 3 inch pieces
2 stalks celery, coarsely cut up
1/4 medium green pepper, cut up
1 pound 13 ounce can tomatoes (3 1/2 cups)
4.5 ounce package frozen cut green beans
5 ounce package frozen lima beans
5 ounce package frozen peas
12 ounce package whole kernel corn
1 potato, pared, cubed
2 tablespoons snipped parsley
3/4 cup ketchup
1/2 teaspoon ground cloves
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
4 whole ears corn
Preparation Instructions:
Day before: In large kettle, place meat and bone, water, and salt. Bring to boil; skim. Add cabbage, onions, carrots, celery, green pepper and tomatoes. Cook, covered, 30 minutes. Add rest of ingredients except ears of corn; simmer, covered, 3 1/2 hours. Taste for seasoning. Remove meat and bone from soup. Cut up meat; return to soup. Cool; refrigerate.
To serve: Skim any fat from soup. Over medium heat, bring soup to boil. Break ears of corn into 2 inch pieces; add to soup; simmer, covered, 5 minutes, or until tender. Makes 12 servings.