OLD FASHIONED BEEF-VEGETABLE SOUP RECIPE

Ingredients:

3 lb meaty crosscut beef shank bones, cut into 3-inch pieces.

10 cups water.

3 tablespoons beef-flavor instant bouillon.

1 ¹/₂ teaspoons salt.

1/2 teaspoon pepper.

¹/₂ teaspoon dried thyme leaves.

2 dried bay leaves.

4 cups vegetable juice.

3 cups cubed potatoes (3 medium).

3 cups coarsely chopped cabbage.

2 cups frozen small whole onions.

2 cups frozen cut green beans.

4 medium carrots, sliced (2 cups).

3 medium stalks celery, sliced (1 ¹/₂ cups).

Method:

 In 8-quart stockpot, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to the surface.

Stir in bouillon, salt, pepper, thyme, and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 ¹/₂ hours longer or until meat are tender.

Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.

Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.