Homemade Vegetable Soup

• 6 lb. beef shanks, chopped
• 2 qt. water
• 2 bay leaves
• 10 peppercorns
• 2 c. sliced carrots
• 1 c. celery, chopped
• 2 c. tomatoes
• 2 tsp. salt
• 1/2 tsp. marjoram
• 1/2 tsp. thyme
• 1 c. chopped onion
• 1/2 tsp. monosodium glutamate

1. In large kettle, cover shanks with water.
2. Heat to boiling. Add bay leaves and peppercorns.
3. Reduce heat; cover and simmer 1 3/4 hours, or until meat on shanks is tender.
4. Remove shanks from stock; cut meat from shanks into 1/2-inch cubes.
5. Let stock cool slightly.
6. Skim fat from surface.
7. Strain stock into large kettle. Add meat and remaining ingredients; heat to boiling.
8. Reduce heat; cover and simmer for about 20 minutes, or until carrots are tender.

beef shanks, water, bay leaves, peppercorns, carrots, celery, tomatoes, salt, marjoram, thyme, onion, monosodium glutamate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1017845 (may not work)