Charleston Soup - cooking recipe

Ingredients

3 lb. beef shank and extra marrow bones
cabbage
rutabaga, diced
carrots
bunch of turnips, tops and bottoms
mustard greens
collards
celery
garlic button
1 onion
2 cloves
1 qt. tomatoes
6 qt. water
salt and pepper to taste
1/4 tsp. thyme

Preparation

Brown shank and bone in oven.
Then put in huge pot.
Add 1 unpeeled onion with 2 cloves stuck in it, 1 quart tomatoes and 6 quarts water.
Cook 1 1/2 hours.
Take out meat and onion.
Discard onion.
Add vegetables and garlic.
Let simmer 5 to 6 hours. Season when adding vegetables.
Add 1/4 teaspoon thyme last hour. Take meat from bone and marrow.
Cut up and add to soup.
Cook 1/2 hour.
If you need more liquid, add tomato juice.