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1 large beef soup bone
2 lb. stew beef, cut into
bite-size chunks
2 (14 oz.) cans stewed
tomatoes (reserve liquid)
1 (10 oz.) pkg. frozen diced
1 (10 oz.) pkg. frozen green
1 (10 oz.) pkg. frozen whole
kernel corn
1 (10 oz.) pkg. frozen lima
4 stalks celery, diced
5 medium diced potatoes
1/4 c. red vinegar
4 beef bouillon cubes
4 qt. water
garlic powder to taste
salt and pepper to taste

Fill Dutch oven or any suitable container of your
choosing with 4 quarts of water. Add soup bone and stew beef
to water along with vinegar. Allow stew beef and bone to boil
at medium heat until tender, about 1 hour. Add carrots, green
peas, corn, lima beans, celery and bouillon; cook about 40
minutes over medium heat until vegetables are tender.
Add potatoes and cook until fork-tender. **Remove soup
bone. Reduce heat and gradually add tomatoes with juice, salt,
pepper and garlic powder. Simmer gently over low heat for
approximately 30 minutes. Serves 8 to 10 portions.
**Soup bone may be frozen.
Variation: One (40 ounce) package of frozen mixed
vegetables could be used instead of separate bags of vegeta-
bles. This soup may be frozen.

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