Hi Nancy – I have been a reading your newsletters for a long, long time. Love them and appreciate your dedication. Your shout out for help with extra recipes after your surgery gave me the push – it’s time for me to contribute. This soup is delicious and I wanted to share it. Gunnymum is what we called our grandmother – she was a wonderful cook.

Gunnymum’s Veg Soup (Makes about 4 quarts)

1-1/2 lb boiling beef
2 shin bones
2-1/2 quart ice cold water
1 28 oz can whole tomatoes (cut up the tomatoes)

3-4 medium potatoes diced
2-3 stalks (about 2 cups) celery including leaves, diced

2 med onions (to taste), diced
cabbage (2 cups) cut fine
1 tablespoon each of salt and pepper
1 large bag of frozen mixed vegetables

Cook the beef and bones for 2-1/2 hours (Bring to slow boil then simmer.) Remove meat and bones to cool. (healthier = refrigerate over night and remove fat).

Cut meat from bones, dice all meat and add to broth. Add tomatoes, potatoes, celery, onion, cabbage, salt and pepper. Cook again for 3 hours. Add frozen mixed vegetables.
Marjorie (near Pittsburgh, Pa)