Vegetable Beef Soup - cooking recipe

Ingredients

3 lb. beef shank
46 oz. can V-8 juice
1/3 c. onions, chopped
4 tsp. salt
2 tsp. Worcestershire sauce
1/4 tsp. chili powder
2 bay leaves
1 (1 lb.) can tomatoes, cut
1 c. diced celery
1 (8 3/4 oz.) can whole corn
1 c. sliced carrots
1 c. potatoes, diced
1 (10 oz.) pkg. frozen limas
2 c. cabbage, shredded
medium noodles (if you like)
1 c. green beans (frozen)

Preparation

Combine V-8 juice, meat, onions, seasonings and 6 cups water. Cover; simmer for 2 hours.
Cut meat from bone in large cubes. Skim off excess fat.
Add meat and vegetables; cover and simmer 1 hour.
Add cabbage and noodles last 30 minutes.
Serves 10.