Vegetable-Beef Soup

• 3 lb. beef shank crosscuts
• 8 c. water
• 4 tsp. salt
• 1/2 tsp. crushed dried oregano
• 1/4 tsp. crushed dried marjoram
• 5 whole black peppercorns
• 2 bay leaves
• 4 ears corn or 1 (10 oz.) pkg. frozen whole kernel corn
• 3 tomatoes, peeled and cut up
• 2 medium potatoes, peeled and cubed (2 c.)
• 1 c. frozen or fresh green beans
• 2 medium carrots, sliced
• 1 medium onion, chopped
• 2 stalks celery, sliced

1. Combine beef, water, salt, oregano, marjoram, peppercorns and bay leaves.
2. Bring to boiling.
3. Reduce heat, cover and simmer for 2 hours.
4. Remove the beef.
5. Cut meat from bones and cut up meat. Strain broth; skim excess fat.
6. Return broth to kettle.
7. Add prepared vegetables and meat.
8. Simmer, covered, for 1 hour. Serves 10 to 12.

beef shank crosscuts, water, salt, oregano, marjoram, black peppercorns, bay leaves, corn, tomatoes, potatoes, green beans, carrots, onion, stalks celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=209111 (may not work)