TOMATO VEGETABLE SOUP

Ingredients:

• 3 carrots
• 2 potatoes
• 1 small onion
• 2 ribs celery
• 1 wedge fresh cabbage (about 2 cups coarsely chopped)
• 1 lb. 12 oz. can whole tomatoes
• About 2½ lb. oxtails or 2 large, meaty soup bones
• 8 oz. can peas
• 8 oz. can cut green beans
• 1 qt. 14 oz. can tomato juice
• About 1 qt. 14 oz. water (use empty juice can to measure)
• 1 Tbsp. granulated sugar
• 2 tsp. dried basil
• Salt
• Pepper

Instructions:

1. Peel and coarsely dice carrots, potatoes, and onion. Trim and dice celery. Trim and core cabbage; chop enough cabbage to measure 2 cups. Put cut vegetables into a soup pot.
2. Pour juice from canned tomatoes through a strainer into the soup pot. Chop tomatoes and add to the soup pot.
3. Add oxtails or soup bones, peas with liquid, beans with liquid, tomato juice, and water. Add sugar, basil, and about ½ tsp. salt. Stir lightly to mix ingredients.
4. Bring the soup to a boil over high heat. Immediately reduce heat to simmer. Scoop off foam from the top and discard. Cook uncovered at a simmer for about 3½ hours.
5. If fat floats to the top, carefully spoon it off and discard. Season to taste with salt and pepper. Serve immediately.