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2-3 lbs meaty beef bones cut into 3-inch pieces

6-8 cups water

2 beef bullion cubes

6 peppercorns or 1/4 tsp pepper

2 whole allspice

12 oz can whole kernel sweet corn

1 bay leaf

2 cups cubed peeled potatoes

1 cup sliced celery

1 cup carrots

1 1/2 tsp salt

1/2 cup chopped onion

16 oz can tomatoes undrained, cut up

In 5 quart dutch oven, combine beef bones and water

Bring to a boil. Reduce heat cover and simmer 30 minutes. Skim off any scum that rises to the surface. Add bullion cubes salt thyme peppercorns, allspice, and by leaf. Simmer covered, an additional 2 1/2 -3 hours or until meat is tender. Remove meat peppercorns allspice and bay leaf from broth. Remove meat frombones and cut into bite size pieces. Skim fat from broth. Return meat to broth. Stir in remaining ingredients. Bring to a boil, Reduce heat, cover simmer for 30 minutes or till veggies are tender.


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