Vegetable Soup - cooking recipe

Ingredients

2 1/2 to 3 lb. beef shank
2 c. chopped onion
8 c. water
2 tsp. salt
1 c. shredded cabbage
1 qt. or 16 oz. tomatoes
2 c. cubed potatoes
1/2 c. sliced carrots
1 c. chopped celery
1/4 c. barley

Preparation

Place meat, onion, water and salt in large soup kettle.
Cover and simmer 2 1/2 to 3 hours.
Remove meat from broth and cube. Remove fat.
Replace meat in broth; add tomatoes, celery, cabbage, potatoes and carrots.
Simmer 1/2 hour to an hour.
Other vegetables may be used.
If canned or leftover vegetables used, add 1/2 hour before serving.