Try It....You'll Like It

My mother-in-law made the BEST vegetable beef soup. I often told her she could open a restaraunt and serve only this soup (and fresh homemade bread) and make a fortune.
It's rich and tasty, but may not be "healthy" by your doctors point of view.
I would come home after a long, cold day at work and this soup was the best cure both mentally and physicaly for the days woes. A comfort food beyond compare.

Vegetable Beef Soup

2 Gallons Water
1 1/2 lb. soup bone (BEST) or 2-3 lbs. rib shanks
3 lb. well marbled, beef chuck roast (fatty as possible)
3 Tbls. salt
1 Tbls. pepper
2 cups diced onion
1 1/2 cup diced celery
1 large rutabaga diced
2 cups diced carrot
1 med. Cabbage chopped
2 - 28 oz. cans diced tomatoes
3-4 lbs. potatoes, about 2 quarts
beef bouillon cubes

Boil soup bone for about an hour in the water. While this is cooking, trim fat from the roast, cut into chunks and add to the pot. Cube the meat, reserve.
Remove bones and trim any meat & dice into cubes, Return all meat and bones to the pot.
Add salt & pepper.
Add onions. celery, rutabaga, carrots, cabbage & tomatoes and simmer for at least an hour.
Add potatoes last hour of cooking.
This soup is best if cooked all day & then reheated.
Add vegetables in order as you cut them up, this gives proper cooking time to each vegetable and works out better than just dumping them in all at once.
Remove fat chunks and add bouillon cubes if necessary before serving.
Makes a large pot of soup.