Easy Vegetable-Beef Soup - cooking recipe

Ingredients

5 c. water
1 1/2 lb. beef shank crosscuts
1 (16 oz.) can tomatoes, cut up
1 (10 oz.) pkg. frozen mixed vegetables
1 c. frozen loose-pack hash brown potatoes
1/4 c. regular onion soup mix
1/4 c. sliced celery
1 tsp. sugar
1 tsp. seasoned salt
1/2 tsp. Worcestershire sauce
1/8 tsp. pepper
dash of bottled hot pepper sauce

Preparation

In 3-quart saucepan, combine water and beef; bring to boiling. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until meat is tender. Skim off fat (or chill beef and broth until layer of fat forms; remove and discard fat). Remove meat. Measure the cooking liquid; reserve 3 cups of the liquid to use in soup (save remaining cooking liquid for another use). When the meat is cool enough to handle, remove meat form bones; cut meat into bite size pieces. Discard bones.