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Beef Vegetable Soup

2 Beef soup bones
1 1/2 lb Stew beef, 1" cubes
1 t Pepper
4 md Carrots, coarsely chopped 2 (8oz) cans tomato sauce
1 Hot red pepper chopped
1 (17oz) can whole kernel corn 1 (15oz) can English peas
7 c Water
1 1/2 t Salt
4 md Potatoes, cubed
1/2 Smapp cabbage, coarsely

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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