1 soup bone or prepared chicken stock*
1 gal. water
1 1/2 lb. tomatoes, chopped
1 qt. corn
1 qt. butter beans
2 c. sliced okra
2 c. chopped cabbage
4 Tbsp. margarine
2 c. diced potatoes
1 c. carrots
1 c. bell pepper
1 c. celery
1 1/2 c. diced onions
1 Tbsp. sugar
1 Tbsp. salt and black pepper
1/4 tsp. each: dried parsley, basil and oregano
1/8 tsp. each: dried tarragon and thyme

*For a vegetarian soup, increase tomatoes to 3 pounds and add 2 beef or chicken bouillon cubes.

Wash soup bone thoroughly. Add water and simmer for several hours. Skim off fat. Add vegetables and seasonings. Bring to a boil, then simmer for 2 hours. You may add additional seasonings of your choice.