• 1 lb. shin beef
• 1 lg. marrow bone (and several small ones if possible)
• 5 qts. cold water
• 1/2 lb. string beans
• 1/2 sm. head white cabbage
• 1 turnip
• 2-3 sm. carrots
• 1 lg. onion
• 3 stalks celery (and celery leaves cut up)
• 2 potatoes
• 1 lg. can diced tomatoes
• 1 lg. pkg. frozen mixed soup vegetables
• 2 lg. handfuls of petite or soup pasta (i.e. orzo)
• 2 Tbs. salt (or to taste)
• 1 tsp. beef bouillon granules (optional)

In a large soup pan, brown the shin beef on both sides. Add water (slowly) and marrow bones. Cover and allow to cook for 2 hours, at a slow boil (not fast enough to boil water away). Cut up all of the fresh vegetables in bite-sized pieces and set aside until needed. After 2 hours, add the vegetables (except the frozen ones). After returning to boil, simmer slowly for another 2 hours. Add can of tomatoes, bouillon granules, soup pasta and the frozen veggies. Return to boil and simmer long enough for pasta to cook (15 minutes). Turn off stove and reheat portion for dinner. Refrigerate the remainder.This soup always tastes better the second day and thereafter, until gone. When cool, If the large soup pot doesn't fit in the refrigerator, divide into smaller containers or put the pot out on the porch (if winter time) to keep cold. Make sure outside temperature is under 40 degrees and in the shade. Serve with pumpernickel bread, heated in foil and pulled apart as needed.