Summer Vegetable Soup

Ingredients:

• 1 pound Stew meat,lean -- 1" cubes
• 1 Beef knuckle bone -- cracked
• 4 quarts Water
• 8 Tomatoes,large,fresh -- chopped
• 2 teaspoons Salt
• 1 teaspoon Pepper
• 1 Red pepper -- hot
• 1 Bay leaf
• 2 Onions,lg,mild -- peeled/choppe
• 1 cup Celery
• 2 cups Carrots -- scraped/sliced
• 1 Potato,medium -- peeled/diced
• 1 cup Lima beans -- fresh
• 1 cup Cabbage -- chopped
• 1 1/2 cups Corn,fresh -- cut from cob

Preparation:

• Place beef and beef knuckle in soup pot.
• Add the water, tomatoes, salt, pepper, red pepper, bay leaf, and onion.
• Bring to a boil, then lower heat, partially cover the pot, and let the mixture simmer for 3-4 hours, or until the meat is very tender.
• Remove knuckle bone and bay leaf.
• Add celery, carrots, potato, lima beans, and cabbage.
• Continue to simmer about 30 minutes.
• Add corn and continue to cook until all vegetables are tender.
• Cool slightly, remove surface fat, then reheat and serve.