VEGETABLE-BEEF SOUP

By rmille6277

Sherry Riggs Bower

Ingredients

• 3 pounds beef shank
• 1 (1 pint 2 ounce) can tomato
• juice
• 1/3 cup chopped onion
• 4 teaspoons salt
• 2 teaspoons Worcestershire
• sauce
• 1/4 teaspoon chili powder
• 2 bay leaves
• 1 (1 pound) can tomatoes (2 cups)
• 1 cup diced celery
• 1 (8 3/4 ounce) can whole kernel corn
• 1 cup sliced carrots
• 1 cup diced potatoes
• 1 (10 ounce) package frozen
• limas

Preparation

Step 1

Combine meat, tomato juice, onion, seasonings and 6 cups water in soup kettle. Cover and simmer 2 hours. Cut meat from bones in large cubes; strain broth and skim off excess fat. Add meat and vegetables; cover and simmer 1 hour. Serves 8.