Vegetable Soup - cooking recipe

Ingredients

4 beef shanks
6 c. water
4 beef bouillon cubes
1 (16 oz.) can whole tomatoes
1 (16 oz.) can tomato sauce
4 carrots, sliced
4 stalks celery, sliced
2 large onions, cut into bite size chunks
2 tsp. salt
1 tsp. pepper
1 tsp. Italian seasoning (optional)
1 (12 oz.) can corn
1 (9 oz.) pkg. frozen green beans

Preparation

In a 3-quart casserole, combine all ingredients except corn and beans.
Cover with plastic wrap.
Cook in microwave for 2 hours or until meat pulls away easily from bone.
Add corn and green beans during last half hour of cooking.