Vegetable-Beef Soup - cooking recipe

Ingredients

3 lb. beef shank
1 pt. 2 oz. can tomato juice
1/3 c. chopped onion
4 tsp. salt
2 tsp. Worcestershire sauce
1/4 tsp. chili powder
2 bay leaves
1 lb. (2 c.) can tomatoes
1 c. diced celery
1 (8 3/4 oz.) can whole kernel corn
1 c. sliced carrots
1 c. diced potatoes
1 (10 oz.) pkg. frozen limas

Preparation

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.