German Vegetable Soup

1 large soup bone, cracked
2 qts. cold water
2 cups lima beans
2 cups grated corn
2 cups chopped cabbage
1 large turnip
1 carrott, diced
1 onion, sliced
1 tbsp. salt
1/2 tsp. pepper
2 cup canned tomatoes
1 tsp. flour
1/2 cup milk

Wash soup bone thoroughly. Put into 6 qt. sauce pot and cover with water. Cover; bring to boiling. Cook over low heat 2 to 3 hours. Remove soup bone from sauce pot, skim off fat from soup. Add all vegetables except tomatoes. Stir in salt and pepper. Cover and cook over low heat about 20 minutes. Stir in tomatoes. Blend milk with flour, stir into soup, bringing to boiling and cook 2 to 32 more minutes. Serves 12.