Beef Vegetable Soup - cooking recipe

Ingredients

6 -8 lbs cross-cut beef shanks
salt
3 stalks celery, diced
3 large carrots, diced
2 medium onions, diced
1 (28 ounce) can tomatoes, chopped or crushed
1/2 cup chopped parsley
1/2 teaspoon basil
1/2 teaspoon thyme leaves
1/2 teaspoon pepper
1 (10 ounce) package frozen lima beans
1 (10 ounce) package frozen corn
1 (10 ounce) package frozen peas
potato, diced (however many you like)
1 tablespoon sugar (optional)

Preparation

About 3 hours before serving: In a very large kettle over high heat, heat beef shanks, 2 tblsp.
salt 10 cups hot water to boiling.
Reduce heat to low; add remaining ingredients except frozen vegetables and potatoes.
Cover; Simmer for 2 hours.
I remove the meat at this point and shred it and get rid of the bones.
(You don't have to do this, it's just my preference).
Stir in frozen vegetables, a tablespoon of sugar or less to taste and 2 teasp of salt; cook 30 minutes or until vegetables are tender.
To Freeze: Cut meat from the bones (if you haven't already) and discard.
Put soup into 1-quart freezer containers, leaving at least 1-1/2 inches head space for expansion.
Freezes up to 3 months.