Summer Veggie Soup

1 pound lean stew meat, 1" cubes
1 beef knuckle bone, cracked
4 quarts water
8 large fresh tomatoes, chopped
2 teaspoons salt
1 teaspoon pepper
1 hot red pepper
1 bay leaf
2 large onions, peeled and chopped
1 cup celery
2 cups carrots, scraped, sliced
1 medium potato, peeled, diced
1 cup fresh lima beans
1 cup chopped cabbage
1 1/2 cups fresh corn, cut from cob

Place beef and beef knuckle in soup pot. Add the water, tomatoes, salt, pepper, red pepper, bay leaf, and onion. Bring to a boil, then lower heat, partially cover the pot, and let the mixture simmer for 3-4 hours, or until the meat is very tender.
  1. Remove knuckle bone and bay leaf. Add celery, carrots, potato, lima beans, and cabbage. Continue to simmer about 30 minutes. Add corn and continue to cook until all vegetables are tender.

  2. Cool slightly, remove surface fat, then reheat and serve.