1 large soup bone 2 cups tomatoes 2 cups lima beans 1 9-oz pkg. of frozen double cut corn 2 cups cabbage
chopped 1 large turnip
diced 1 carrot
diced 1 onion
diced 1 tsp flour 1/2 cup 2% milk salt and pepper to taste cold water
Wash soup bone thoroughly, cover with cold water and allow it to boil for several hours. Skim off the fat and add vegetables. Season to taste. Mix flour with milk and stir into soup. Cook for one hour and serve hot.