Hearty Vegetable Soup

• 9 lb. beef shanks
• 24 c. water
• 9 Tbsp. beef flavor instant bouillon or 27 beef flavor bouillon cubes
• 6 bay leaves
• 3 (28 oz.) cans whole tomatoes, undrained
• 3 c. pared, sliced carrots
• 1 1/2 c. chopped celery
• 1 1/2 c. chopped onion
• 3 tsp. thyme leaves
• 3 c. uncooked Creamettes elbow macaroni
• 6 c. sliced zucchini

1. In a large stockpot, combine shanks, water, bouillon and bay leaves.
2. Bring to a boil.
3. Simmer, covered, 1 1/2 hours or until meat is tender.
4. Remove shanks and bay leaves; cut meat into cubes.
5. Discard bones.
6. Cool stock; skim fat from surface.
7. Add meat, carrots, celery, onions and thyme; simmer, covered, 20 minutes.
8. Add macaroni and zucchini.
9. Cook 10 minutes longer or until tender.
10. Makes approximately 9 quarts.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=761978 (may not work)