OLD-FASHIONED VEGETABLE SOUP

2-3 pounds meaty beef bones
6-8 cups water*
2 beef bouillon cubes OR 2 teaspoons instant beef bouillon
1 1/2 teaspoon salt
1/4 teaspoon thyme leaves OR marjoram leaves
6 peppercorns OR 1/4 teaspoon pepper
2 whole allspicd
1 bay leaf
2 cups cubed peeled potatoes
1 cup sliced celery
1 cup sliced carrots
1/2 cup chopped onion
1 (16 oz) can (2 cups) tomatoes, undrained, cut up
1 (12 oz) can corn, undrained

in a 5 quart dutch oven, combine beef bones and water. bring to a boil. reduce heat; cover and simmer 30 minutes. skim off any scum that rises to the surface. add bouillon cubes, salt, thyme or marjoram, peppercorns, allspice and bay leaf. simmer, covered, an additional 2 1/2-3 hours or until meat is tender. remove meat, peppercorns, allspice and bay leaf from broth. remove meat from bones. cut into bite-size pieces. skim fat from broth. return meat to broth. stir in remaining ingredients. bring to a boil. reduce heat; cover and simmer 30 minutes or until veggies are tender.

*3 cups tomato juice can be substituted for 3 cups of the water.

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