Old Fashioned Vegetable Beef Soup

• 2-3 lbs. 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 med. potatoes, peeled and cubed
• 2 stalks celery, sliced
• 2 med. carrots, sliced
• 1 sm. onion, chopped
• 2 c. (1 lb. can) undrained tomatoes
• 1 1/2 c. (12 oz. can) drained whole corn (or any combination of vegetables)

1. Combine beef, salt, thyme, peppercorns, bay leaf, allspice, bouillon and water. Simmer, covered 2 1/2 to 3 hours or until meat is tender. Remove beef shank, peppercorns and bay leaf; cut meat from bones and return to soup. 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, corn

Taken from www.epicurious.com/recipes/member/views/old-fashioned-vegetable-beef-soup-50184884 (may not work)