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Soak the beans overnight. Rinse and discard water before using.
Bring the beef bones to a boil in 2 quarts of water and let simmer for a few hours. Discard the bones, and skim off any fat and crud. Keep broth simmering and add the beans.
In a frying pan add 2 tablespoons of oil and saute onions until clear. Add the beef to the onions and saute until evenly browned.
Add the beef and onions to the simmering beef broth. Add the tomatoes, carrots, beets, potatoes and canned broth to the simmering broth. Add pepper (1 tbs). Let simmer 30 to 45 minutes, or until the beans and vegetables are tender.
Add shredded cabbage and 2 tbs. beef bouillon. Let simmer another 5 minutes.
It should be done! Taste for saltiness (beef bouillon is salty, so you may not want to add any additional salt). Serve with dollops of sour cream, fresh dark crusty bread like pumpernickel or rye, and of course, raw cloves of garlic (dipped in salt and eaten raw).
I also make this recipe using chicken or turkey. The only thing that would change is that you would need to substitute chicken stock and chicken bouillon. Rather than beef bones, I just get a whole chicken and simmer that in a pot for 2 hours to make the stock. Then cool the chicken and take the meat off the bones. Add the meat after the vegetables have cooked for 20 minutes or so.