Vegetable-Beef Soup - cooking recipe

Ingredients

3 lb. beef shank crosscuts
8 c. water
4 tsp. salt
1/2 tsp. crushed dried oregano
1/4 tsp. crushed dried marjoram
5 whole black peppercorns
2 bay leaves
4 ears corn or 1 (10 oz.) pkg. frozen whole kernel corn
3 tomatoes, peeled and cut up
2 medium potatoes, peeled and cubed (2 c.)
1 c. frozen or fresh green beans
2 medium carrots, sliced
1 medium onion, chopped
2 stalks celery, sliced

Preparation

Combine beef, water, salt, oregano, marjoram, peppercorns and bay leaves.
Bring to boiling.
Reduce heat, cover and simmer for 2 hours.
Remove the beef.
Cut meat from bones and cut up meat. Strain broth; skim excess fat.
Return broth to kettle.
Add prepared vegetables and meat.
Simmer, covered, for 1 hour. Serves 10 to 12.