1 soup bone with a good amount of meat on it
4 medium potatoes, peeled and cubed
6 large carrots, peeled and cut into rounds
2 large onions, chopped coarsely
2 cups shredded cabbage
2 cans tomato paste

Boil soupbone in lightly salted water about 1 hour. Replenish water as needed. Drain bone from pot, remove marrow and meat from bone and set aside. Bring stock to boil and stir in marrow and meat. Add vegetables and simmer until potatoes are beginning to soften. Strain vegetables from stock and let cool on paper towels. Bring stock to boil and let boil until reduced to thick liquid. Scrape sides and bottom frequently to prevent scorching. When thick, add tomato paste. Stir frequently until liquid is reduced to thick paste. Spread paste onto greased cookie sheet. Spread vegetable mixture onto another cookie sheet. Turn oven to warm and place cookie sheets onto top rack. Open oven door slightly. Stock leather is done when firm but flexible. Vegetables are done when completely dry. Store in separate zip lock bags. Store in cool place until ready to use. To reconstitute, cut leather into chunks, put it and vegetables into Dutch oven, cover with water and simmer, stirring occasionally.