Ingredients:

6 c water

1½ lbs meaty beef shank crosscuts

1 tablespoon instant beef bouillon, granulated

2 bay leaves

1 tablespoon dried oregano, crushed

½ tablespoon dried marjoram, crushed

¼ tablespoon pepper

3 med tomatoes, peeled and chopped

1 c loose-pack frozen corn

1 c cubed peeled potatoes

1 c frozen green beans

1 c (2 med) sliced carrots

½ c chopped green pepper

½ c chopped onion

¼ c sliced celery

Directions:

1. In a large oven stir together the water, meat, bouillon granules, bay leaves, oregano, marjoram and pepper. Bring to boiling; reduce heat. Cover and simmer for 2 hours.

2. Remove from heat. When the meat is cool enough to handle, cut it off the bones and coarsely chop it. Discard bones.

3. Strain broth through a large sieve or colander lined with 2 layers of 100 percent cotton cheesecloth.

4. Pour the broth into a metal bowl; place the bowl in ice water to solidify the fat in the broth.

5. Skim off the fat from the broth. Return broth to the oven.

6. Clean vegetables. Stir into the meat fresh tomatoes or un-drained canned tomatoes, corn, potatoes, beans, carrots, green pepper, onion and celery.

7. Return to boiling; reduce heat. Cover and simmer about 30 minutes more or until vegetables are crisp tender.

Bon Appetit!