Vegetable Beef Soup

Yield: 10 quarts

5 pounds meaty beef neck bones 1 large can tomato juice 1 large onion, chopped 3-4 bay leaves 4 tsp salt 1 tsp chili powder 4 tsp Worcestershire Sauce 6 tsp Maggi's 3 tsp ground pepper 1 Tbl parsley 2 quarts+ water 1 teaspoon cayenne pepper		Combine in large stock pot. Bring to a boil, reduce heat to a simmer and cook 2-3 hours or more until beef is very tender. Remove beef, bones, and bay leaves from stock. Skim onions, etc. from broth. Skim fat from broth (best way is to chill overnight and remove fat). Remove meat from bones and add back to broth in a clean pot.
Vegetables		You can pretty much add anything; more variety is better 2 cups potatoes, diced 1 cup carrots, diced 1 cup celery, diced 1 large can tomatoes, diced 1 can corn 1 can kidney beans 1 can green beans 1 can black beans 1 can diced or sliced okra 1 can large can mushrooms 1 can or box frozen limas 1 can pinto beans 1/4 cup barley Add vegetables (do not drain canned vegetables first) and cook 15-20 minutes until all vegetables are tender. Correct seasoning. This improves the second day as the flavors blend.

Linda Ade Ridder