1 lb soup bones
4 cups water
4 cups tomato juice
1 medium onion
2 cups frozen peas
2 cups frozen green beans
2 cups frozen corn
4 medium potatoes
3 carrots
Sea Salt
In large stock pot or dutch oven, mix soup bones, water, and chopped onion. Bring to a boil, then simmer for about two hours. Cut meat off of bones and add meat back to the pot, discarding the bones. Pour tomato juice into pot.
Scrub potatoes and carrots and cut them into bite-sized pieces. Add potatoes, carrots, peas, green beans and corn to the pot. Stir and salt well.
Bring to a boil, then simmer, stirring occasionally for about 25 minutes or until carrots and potatoes are tender.
