Winter Vegetable Beef Soup
| Yield: | 20 Cups |
| Categories: | Soups |
| 1 | lb | Beef soup bones (as meaty as possible; meaty neck or cross-cut shank bones are good) |
| 12 | c | Water |
| 1 | lg | Onion, quartered (don't use instant) |
| 2 | lb | Cooking tomatoes (peeled), whole (2 large cans) |
| 1/4 | lb | Green beans, fresh |
| 2 | sm | Carrots |
| 1/2 | lb | Green peas, unshelled |
| 1 | Ear corn, fresh | |
| 3 | Bay leaves | |
| 5 | tb | Basil, dried (or 1/2 cup fresh, chopped) |
| 2 | tb | Oregano, dried (or 2-4 T fresh, chopped) |
| 1 | tb | Thyme, dried (or 2 T fresh, chopped) |
| Salt and pepper |
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