Old Fashioned Vegetable Soup(Makes 6 To 8 Servings)

• 2 to 3 lb. beef shank or meaty soup bones
• 1 Tbsp. salt
• 1/4 tsp. leaf thyme or marjoram
• 6 peppercorns or 1/4 tsp. pepper
• 1 bay leaf
• 2 whole allspice
• 2 cubes or tsp. beef bouillon
• 6 c. water
• 2 medium potatoes, cubed and peeled
• 2 stalks celery, sliced
• 2 medium carrots, sliced
• 1 small onion, chopped
• 2 c. (1 lb. can) undrained tomatoes
• 1 1/2 c. (12 oz. can) drained whole kernel corn

1. In large saucepan, combine beef shank, salt, thyme, peppercorns, bay leaf, allspice, bouillon and water.
2. Simmer, covered, 2 1/2 to 3 hours or until meat is tender.
3. Remove beef shank, peppercorns and bay leaf.
4. Cut meat from bone and return to soup.
5. Add remaining ingredients, cover and continue simmering about 30 minutes or until vegetables are tender.

beef shank, salt, thyme, pepper, bay leaf, allspice, beef bouillon, water, potatoes, stalks celery, carrots, onion, tomatoes, whole kernel corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=749470 (may not work)