Homemade Vegetable Soup - cooking recipe

Ingredients

6 lb. beef shanks, chopped
2 qt. water
2 bay leaves
10 peppercorns
2 c. sliced carrots
1 c. celery, chopped
2 c. tomatoes
2 tsp. salt
1/2 tsp. marjoram
1/2 tsp. thyme
1 c. chopped onion
1/2 tsp. monosodium glutamate

Preparation

In large kettle, cover shanks with water.
Heat to boiling. Add bay leaves and peppercorns.
Reduce heat; cover and simmer 1 3/4 hours, or until meat on shanks is tender.
Remove shanks from stock; cut meat from shanks into 1/2-inch cubes.
Let stock cool slightly.
Skim fat from surface.
Strain stock into large kettle. Add meat and remaining ingredients; heat to boiling.
Reduce heat; cover and simmer for about 20 minutes, or until carrots are tender.