Vegetable Soup - cooking recipe

Ingredients

2 large meaty beef shanks
1/2 head cabbage, sliced
1 onion, cut up
1 c. diced celery
1 1/2 to 2 c. diced potatoes
2 c. sliced carrots
1 bay leaf
pinch of marjoram
pinch of thyme
salt and pepper
1 can stewed tomatoes
1 to 2 small cans V-8
10 c. water

Preparation

Brown meat well in about 1 tablespoon oil in Dutch oven.
Pour off excess fat.
Add water, onion, cabbage and seasonings.
Bring to boil over low heat.
Turn down and simmer about 2 1/2 to 3 hours.
Add raw vegetables and cook 45 minutes longer over medium-low heat.
Add tomatoes and V-8 juice.
Bring to boil, reduce heat and simmer about 15 minutes more.
Remove meat and cut into pieces of edible size and return to kettle.