Hearty Vegetable Soup - cooking recipe

Ingredients

9 lb. beef shanks
24 c. water
9 Tbsp. beef flavor instant bouillon or 27 beef flavor bouillon cubes
6 bay leaves
3 (28 oz.) cans whole tomatoes, undrained
3 c. pared, sliced carrots
1 1/2 c. chopped celery
1 1/2 c. chopped onion
3 tsp. thyme leaves
3 c. uncooked Creamettes elbow macaroni
6 c. sliced zucchini

Preparation

In a large stockpot, 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, carrots, celery, onions and thyme; simmer, covered, 20 minutes.
Add macaroni and zucchini.
Cook 10 minutes longer or until tender.
Makes approximately 9 quarts.