Prepare meat, including soup bones, by washing (season if you like, but I did not season the meat), then coat the meat with the flour.  Brown meat in cooking oil, including bones, in a heavy pot, turning to brown all sides -- do not burn or overcook, just get a nice golden brown color.  Remove meat from pot and put onion and green peppers in pot and cook for 1-2 minutes, do not brown or overcook.  Put meat back into pot and cover with water or stock.  Add whatever seasonings you want, if desired.  Bring to boil, then lower heat and simmer until meat is tender -- about 2-3 hours -- check periodically for tenderness and make sure liquid is adequate -- add more water or stock as needed -- liquid should cover meat at all times.  Once meat has cooked and become tender, the liquid in the pot should be slightly thickened, if it is too thick, you need to add more liquid.

When meat is tender, add potatoes, carrots and mushroom to the pot and continue cooking.  Remove the corn from the cob and add to pot -- normally, I don't do this but tried it on this occasion.  Continue cooking until potatoes and carrots are done, 10-15 minutes. 

 Serve with rolls, biscuits or cornbread.   I also served with a simple lettuce, tomato and cucumber salad.