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Cabbage Soup

1 1/2 lbs. shin-bone meat or 1 1/2 to 2 lbs. stew meat
1 lg. can reg. tomatoes
2 bay leaves
1 tsp. black pepper
Sm. amt. basil
1 lg. onion, diced
3 stalks celery, diced
4 to 5 potatoes, cut up
6 carrots, sliced
1/2 head cabbage, sliced thinly
Salt, if desired

Put shin-bone meat, onions, celery and garlic in a large 4 quart pan. Cover with water, tomatoes and spices. Pan should be 3/4 full. Bring to a boil, then let cook slowly for 1 1/2 hours or until meat is tender. Add the vegetables and continue cooking. Separate the meat from the bone and add meat back to soup. Add more liquid to fill pan. Cook until vegetables are tender, 1/2 hour. Serve with dark bread.

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