Hearty Vegetable Soup

• 3 lb. beef shanks, cracked
• 8 c. water
• 3 Tbsp. beef flavor bouillon or 8 beef flavor bouillon cubes
• 2 bay leaves
• 1 (28 oz.) can whole tomatoes (undrained)
• 1 c. sliced carrots
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 1 tsp. thyme leaves
• 1 c. uncooked elbow macaroni
• 2 c. sliced zucchini (2 small)

1. In a large kettle or Dutch oven, combine shanks, water, bouillon and bay leaves. Bring to a boil; simmer, covered, 1 1/2 hours or until meat is tender. Remove shanks and bay leaves; cut meat into cubes. Discard bones. Cool stock; skim fat from surface. Add meat, tomatoes, carrots, celery, onion and thyme; simmer, covered, about 20 minutes. Add macaroni and zucchini. Cook 10 minutes longer or until tender. Refrigerate leftovers. Makes about 3 quarts.

beef shanks, water, beef flavor bouillon, bay leaves, tomatoes, carrots, celery, onion, thyme, elbow macaroni, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67212 (may not work)