Hearty Vegetable Soup - cooking recipe

Ingredients

3 lb. beef shanks, cracked
8 c. water
3 Tbsp. beef flavor bouillon or 8 beef flavor bouillon cubes
2 bay leaves
1 (28 oz.) can whole tomatoes (undrained)
1 c. sliced carrots
1/2 c. chopped celery
1/2 c. chopped onion
1 tsp. thyme leaves
1 c. uncooked elbow macaroni
2 c. sliced zucchini (2 small)

Preparation

In a large kettle or Dutch oven, combine shanks, water, bouillon and bay leaves. Bring to a boil; simmer, covered, 1 1/2 hours or until meat is tender. Remove shanks and bay leaves; cut meat into cubes. Discard bones. Cool stock; skim fat from surface. Add meat, tomatoes, carrots, celery, onion and thyme; simmer, covered, about 20 minutes. Add macaroni and zucchini. Cook 10 minutes longer or until tender. Refrigerate leftovers. Makes about 3 quarts.