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In a large stockpot bring the beef to a boil in 2-1/2 qt. water with 1 tbsp. of salt. After 10 minutes of boiling, reduce heat and simmer for 30 minutes more; then remove meat, cool and remove meat from bone and cube into 1/2-inch pieces.
You may add 1-1/2 cups of cooked white beans to this soup if you wish, but if you do so, soak them in the vinegar, then add them to the soup.
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