Joyce'S Cabbage Soup

1 head of cabbage, chopped
1 or 2 large onions, chopped
1 large carrot, diced
2 ribs celery, sliced in 1/2-inch pieces
1 large potatoe, diced
1 tbsp crushed garlic
1/4 tsp oregano
1/4 tsp basil
3 or 4 cups beef broth (can make from bouillon or base and hot water)
maybe 1 tbsp sweet butter
2 or 3 meaty soup bones or beef shanks, about 1 pound (plus enough water to cover)*
2 cans (14 1/2 ounces each) tomatoes, diced
coarsely ground pepper
salt to taste
1 pkg Knorr's Tomato & Vegetable Soup Mix

Cover soup bones in large pot with water (maybe 3 cups) then combine all ingredients in a large pot or crockpot. Cover and cook for 8 to 10 hours on high, reduce to low when it begins to boil (crockpot): in the pot, bring to a boil then simmer 4 to 5 hours. Taste before serving; add salt and more pepper if necessary. Serve with biscuits or crusty bread.

*Note: If using the crockpot, I always boil the water to cover the soup bones first then continue with this recipe.Also, you can add 1lb of cooked lean ground beef, drained well, to make this a meaty soup.