Beef Vegetable Soup

• 2 or 3 lb. beef shank
• 3 tsp. salt
• 1/2 tsp. marjoram
• 2 bay leaves
• 8 c. water
• 1/2 tsp. oregano
• 6 whole peppercorns
• 3 medium potatoes, cubed
• 1 medium onion, chopped
• 2 carrots, sliced
• 1 (14 oz.) can stewed tomatoes
• 2 stalks celery, sliced
• 1/2 head cabbage, diced
• 1/4 tsp. pepper

1. In 5-quart Dutch oven, combine beef shank, water, salt, marjoram, oregano, bay leaves and peppercorns.
2. Bring to boil; reduce heat.
3. Cover and simmer 3 hours.
4. Remove shank and strain broth.
5. Cool broth and skim off fat.
6. Cut meat into small pieces and return to broth.
7. Add vegetables.
8. Bring to boil, reduce heat and simmer, covered, for 1 1/2 hours.
9. Adjust seasonings.
10. Serves 6 to 8.

beef shank, salt, marjoram, bay leaves, water, oregano, peppercorns, potatoes, onion, carrots, tomatoes, stalks celery, cabbage, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=382803 (may not work)