Charleston Soup

• 3 lb. beef shank and extra marrow bones
• cabbage
• rutabaga, diced
• carrots
• bunch of turnips, tops and bottoms
• mustard greens
• collards
• celery
• garlic button
• 1 onion
• 2 cloves
• 1 qt. tomatoes
• 6 qt. water
• salt and pepper to taste
• 1/4 tsp. thyme

1. Brown shank and bone in oven.
2. Then put in huge pot.
3. Add 1 unpeeled onion with 2 cloves stuck in it, 1 quart tomatoes and 6 quarts water.
4. Cook 1 1/2 hours.
5. Take out meat and onion.
6. Discard onion.
7. Add vegetables and garlic.
8. Let simmer 5 to 6 hours. Season when adding vegetables.
9. Add 1/4 teaspoon thyme last hour. Take meat from bone and marrow.
10. Cut up and add to soup.
11. Cook 1/2 hour.
12. If you need more liquid, add tomato juice.

beef shank, cabbage, carrots, bottoms, greens, collards, celery, garlic, onion, cloves, tomatoes, water, salt, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1047178 (may not work)