Old-Fashioned Vegetable Soup

Ingredients

• 3 pounds beef shanks, cracked
• 1 quart water
• 1 bay leaf
• 5 peppercorns
• 1 cup sliced carrot
• ½ cup chopped celery
• 1 medium onion, chopped (about ½ cup)
• 1 can (1 pound) tomatoes
• 1 teaspoon salt
• ¼ teaspoon marjoram leaves
• ¼ teaspoon thyme leaves

Directions

1. Cover shanks with water; heat to boiling.
2. Add bay leaf and peppercorns.
3. Reduce heat; cover and simmer 1¾ hours or until meat on shanks is fork tender.
4. Remove shanks from stock; cut meat from shanks into ½-inch cubes.
5. Let stock cool slightly.
6. Skim far from surface.
7. Strain stock into large saucepan.
8. Add meat cubes and remaining ingredients.
9. Heat to boiling.
10. Cover; simmer 20 minutes or until carrots are tender.