Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        good roast beef (optional) -- trimmed of fat and c
   6      ears          corn -- cut off cob
   6      medium        carrots -- cut in 1/4" pieces
   5      pounds        fresh ripe  tomatoes -- cored, peeled and ch
   3      large         potatoes (optionally peeled) -- cubed
   3      medium        onions -- chopped
   2      cups          okra -- cut into 1/2" pieces
   2      cups          lima beans
   1      small         jalapeno pepper -- minced
   3      tablespoons   salt (start with 2 -- add rest to taste at
  50      whole         peppercorns
  25                    whole         cloves (essential)
   1      teaspoon      thyme leaves
   1      teaspoon      marjarom leaves

Preparation:

Tie peppercorns, cloves, thyme and marjoram in a cheesecloth. Put all ingredients in a *large* soup pot. Add water to barely cover ingredients. Bring to almost boiling at medium high heat. Turn to very low heat and simmer, uncovered, all day, or until veggies are of the preferred texture and meat is well done. Remove large chunks of beef, shred them and return shreds to pot. Remove tea ball or cheesecloth with spices, discard spices. Makes about 2 gallons, freezes very well. Can be doubled. Cloves and okra are the essential "secret" ingredients for this soup.