Homemade Vegetable Soup - cooking recipe

Ingredients

6 lb. beef shanks, cracked
2 qt. water
2 bay leaves
10 peppercorns
2 c. sliced carrots
1/2 tsp. thyme
1 c. chopped celery
1 c. chopped onion
1 qt. stewed or canned tomatoes
2 tsp. salt
1/2 tsp. marjoram

Preparation

In
large
kettle,
cover
shanks
with
water; heat to boiling.
Add
bay leaves and peppercorns.
Reduce heat; cover and simmer 1 3/4 hours or until meat is tender. Remove shanks, cut meat
into 1/2-inch cubes.
Let stock cool slightly.
Skim fat from surface;
strain stock and return to kettle. Add meat and remaining
ingredients;
heat
to
boiling.
Reduce heat; cover and simmer about 20 minutes or until carrots are tender.