Vegetable Soup

• 2 large meaty beef shanks
• 1/2 head cabbage, sliced
• 1 onion, cut up
• 1 c. diced celery
• 1 1/2 to 2 c. diced potatoes
• 2 c. sliced carrots
• 1 bay leaf
• pinch of marjoram
• pinch of thyme
• salt and pepper
• 1 can stewed tomatoes
• 1 to 2 small cans V-8
• 10 c. water

1. Brown meat well in about 1 tablespoon oil in Dutch oven.
2. Pour off excess fat.
3. Add water, onion, cabbage and seasonings.
4. Bring to boil over low heat.
5. Turn down and simmer about 2 1/2 to 3 hours.
6. Add raw vegetables and cook 45 minutes longer over medium-low heat.
7. Add tomatoes and V-8 juice.
8. Bring to boil, reduce heat and simmer about 15 minutes more.
9. Remove meat and cut into pieces of edible size and return to kettle.

beef shanks, cabbage, onion, celery, potatoes, carrots, bay leaf, marjoram, thyme, salt, tomatoes, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360553 (may not work)