Vegetable Soup

• 1 (1 3/4-pound) meaty beef shank bone
• 5 quarts water
• 1 (28-ounce) can whole tomatoes, drained and coarsely chopped
• 3 cups lima beans
• 2 cups fresh corn cut from cob
• 1/2 medium-size head cabbage, coarsely grated
• 1 large baking potato, peeled and cubed
• 1 turnip, peeled, quartered, and sliced
• 2 carrots, scraped and sliced
• 1 cup chopped fresh parsley
• 1/2 cup chopped onion
• 4 dashes hot sauce
• 1/4 cup firmly packed brown sugar
• 2 teaspoons salt
• 1 teaspoon pepper
• 3 tablespoons all-purpose flour

1. Combine shank bone and water in a large stock pot; bring to a boil. Skim surface, and reduce heat. Cover and simmer 5 1/2 hours. Remove from heat. Cover and refrigerate overnight. Remove and discard excess fat. Strain broth through several layers of damp cheesecloth. Return broth to stock pot.
2. Bring broth to a boil; stir in remaining ingredients, except flour. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Transfer 3/4 cup soup to a small bowl; add flour, stirring to make a paste. Add flour mixture to soup in stock pot; stir until well blended. Return soup to a boil; cook, stirring constantly, until soup is slightly thickened.
3. Ladle into individual soup bowls, and serve warm.

bone, water, tomatoes, lima beans, fresh corn, head cabbage, baking potato, carrots, parsley, onion, hot sauce, brown sugar, salt, pepper, allpurpose

Taken from www.myrecipes.com/recipe/vegetable-soup-0 (may not work)