Vegetable Beef Soup

• 3 lb. beef shank
• 46 oz. can V-8 juice
• 1/3 c. onions, chopped
• 4 tsp. salt
• 2 tsp. Worcestershire sauce
• 1/4 tsp. chili powder
• 2 bay leaves
• 1 (1 lb.) can tomatoes, cut
• 1 c. diced celery
• 1 (8 3/4 oz.) can whole corn
• 1 c. sliced carrots
• 1 c. potatoes, diced
• 1 (10 oz.) pkg. frozen limas
• 2 c. cabbage, shredded
• medium noodles (if you like)
• 1 c. green beans (frozen)

1. Combine V-8 juice, meat, onions, seasonings and 6 cups water. Cover; simmer for 2 hours.
2. Cut meat from bone in large cubes. Skim off excess fat.
3. Add meat and vegetables; cover and simmer 1 hour.
4. Add cabbage and noodles last 30 minutes.
5. Serves 10.

beef shank, onions, salt, worcestershire sauce, chili powder, bay leaves, tomatoes, celery, corn, carrots, potatoes, frozen limas, cabbage, noodles, green beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=863961 (may not work)