Beef-vegetable Soup

(makes 4 1/2 quarts)
2 beef soup bones
7 cups water
1 1/2 pounds stew beef, 1” cubes
1 1/2 teaspoons salt
1 teaspoon pepper
4 medium potatoes, cubed
4 medium carrots, coarsely chopped
2 8-ounces cans tomato sauce
1 hot red pepper
1/2 small cabbage, coarsely chopped
1 17-ounce can whole kernel corn
1 15-ounce can English peas

Drain corn and peas reserving liquid. Add liquid, water and bones in large Dutch oven, bring to a boil. Cover, reduce heat and simmer 1 hour. Add beef cubes, salt and pepper, cover and simmer 1 hour more. Add all except corn and peas, cover and simmer 40 minutes. Add corn and peas and simmer uncovered 30 minutes.

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