|Shin beef||1 Pound, with bone|
|Water||3 1⁄2 Quart|
|Shredded cabbage||2 Cup (32 tbs)|
|Cut up green beans||1 Cup (16 tbs)|
|Diced carrots||1 Cup (16 tbs)|
|Canned tomatoes||20 Ounce|
|Diced celery||3⁄4 Cup (12 tbs)|
|Fresh peas||2⁄3 Cup (10.67 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Chopped parsley||1 Tablespoon (for garnish)|
Place beef and bone in large kettle, cover with water and add salt.
Cover kettle, bring to boil and skim.
Simmer 4 hours; then remove bone, skin and fat.
Chop meat, and reserve.
Add remaining ingredients, except parsley, cover, and simmer 1/2 hour.
Add meat, and reheat.
Garnish with parsley