• Just cover the bottom of the pot with Olive oil.
• Add the onion, and the garlic, saute for a couple of minutes until the onions are transparent.
• Now add about a teaspoon of basil, and simmer for a couple more minutes.
• Next add the shin bone, and brown on both sides.
• Add the carrots, and potatoes.
• Now add the tomato sauce, and then add the water.
• After a half an hour add the celery.
• Simmer the soup for about forty-five minutes, and then remove the shin bone.
• Cut it into bite size pieces, and return it to the soup.
• Mash the one large potato and return to the pot, and stir.
• Add the cabbage, and soon after, add peas and cut green beans, if you'd like
• Continue cooking for about another fifteen minutes. During last five minutes, add the can of Stewart's Shelled Beans. Serve.

TIPS:

• If you prefer, you can omit the beef
• If you'd like you can cook some small bows, and add to individual serving bowls.
• This is one of those meals that actually thickens when it sits in the fridge overnight.