1 ½-Pound shin bone of beef with meat
1 ½ pounds lean brisket, cubed
3 stalks of celery
3 large carrots
2 medium onions
1 can (1 pound, 13 ounce size) tomatoes
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried marjoram
½ cup chopped parsley
1 ½ tablespoons salt
½ teaspoon of pepper
½ pound green lima beans, shelled OR pea beans
½ pound green peas, shelled
3 ears of fresh corn
Put the shin bone and the cubed brisket in a large kettle and add enough water to cover them.
Cook to the boiling point, then add chopped celery, carrots, and onions.
Stir in tomatoes, basil, thyme, marjoram, parsley, salt, and pepper.
Cover and cook over low heat for 2 to 3 hours (timing is not important in vegetable soup-some cooks let it simmer all day long).
Thirty minutes or so before serving, add Lima Beans OR Pea Beans, peas, and corn cut off the cob.
Before dishing up, skim off all excess fat, serves 6.
