Winter Warming Vegetable Soup

• beef shin bone with meat (2 for a strong stock)
• 1 pkg. parsnips
• 1 pkg. carrots
• 3 to 4 stalks celery
• 1 tsp. curry powder (to taste)
• 1 can (28 oz.) Pastene Kitchen Ready tomatoes
• 1/4 to 1/2 c. soup macaroni (assorted small shapes)
• additional assorted vegetables: corn, peas, green beans, broccoli, zucchini to preference
• 1 to 2 bay leaves

1. Put shin bone(s) in a large soup pot filled 3/4 full with water.
2. Add 2 carrots, 2 parsnips, 2 celery stalks and salt and pepper.
3. Cover and bring to a boil, then simmer 1 1/2 to 2 hours. Remove shin bones and vegetables from stock.
4. Add sliced carrots, parsnips, celery, tomatoes and bay leaf to stock and simmer until vegetables are cooked, about 30 minutes.
5. Remove bay leaves. Break meat off the shin bones and add to soup.
6. Add other assorted vegetables as desired.
7. Add soup macaroni and continue to simmer as desired.
8. It is even better the next day.
9. Serve with fresh crusty Italian or French bread.

beef shin bone with meat, parsnips, carrots, stalks celery, curry powder, tomatoes, soup macaroni, vegetables, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=778876 (may not work)