2-3 large beef(or veal) soup bones, 1 pint tomatoes, 1pt. lima beans, 1 pt. corn, 3 c. chopped cabbage, 1 turnip, diced, 2 carrots, diced, 1 large onion, diced, 1 tsp flour, 1/2 c. milk, salt and pepper to taste.
Cover the bones in a heavy soup kettle with cold water. Bring slowly to a simmer and gently simmer for several hours. Add more water if necessary. Remove bones and skim off the fat and add the vegetables. Mix the flour with the milk to make a slurry and stir into the soup. Cook for one hour. Best if prepared the day ahead.
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