Combine the stock, meat and bones in a 6-quart pot over high heat. Bring to a boil, reduce the heat, cover and simmer for 45 minutes, stirring occasionally. Return the heat to high and stir in onions, tomatoes, celery, carrots, tomato sauce, bell peppers and Meat Magic. When soup just begins to boil again, reduce the heat and simmer, uncovered for 30 minutes, stirring occasionally.

Stir in the turnip, potatoes and macaroni, cabbage beans and peas. When soup comes to a boil again, reduce the heat and simmer until the vegetables are tender but still firm, about 30 minutes. Skim any fat from the surface as it appears. Stir in the green onions and allow to cook for 5 minutes more.

Skim off any visible fat prior to serving.