Beef broth (about 4¹/₂ quarts):

• 3  tablespoons butter or margarine
• 3  pounds beef shank cross cuts
• 1  clove garlic, peeled
• 2  onions, peeled and cut in quarters
• 4  pieces celery with leaves
• 4  tomatoes, cut in wedges
• 2  carrots, pared and cut in pieces
• 1  bay leaf
• 1¹/₂ teaspoons thyme leaves
• 2  parsley sprigs
• 4  beef bouillon cubes
• 6  peppercorns
• 1  tablespoon salt
• 4¹/₂ quarts water

Vegetables for soup:

• 1¹/₂ cups sliced celery
• 1¹/₂ cups sliced pared carrots
• 3 cups chopped cabbage
• 2 cups fresh green beans, cut in 1-inch pieces
• 4 tomatoes, peeled and chopped
• 4 large potatoes, pared and cut in 1-inch cubes
• 1¹/₂ cups fresh corn kernels
• 1 tablespoon salt

1. For broth, heat butter in a large kettle. Add beef shank and brown on all sides. Add garlic, onions, celery, tomatoes, carrots, herbs, bouillon cubes, peppercorns, salt, and water. Cover; bring to boiling, reduce heat, and simmer about 2 hours.

2. Remove meat. Strain broth and return broth to kettle. Cut meat into small pieces and add to broth.

3.For soup, add celery, carrots, cabbage, green beans, tomatoes, potatoes, corn, and salt to broth. Cover; bring to boiling, reduce heat, and simmer 30 minutes, or until vegetables are tender.

4. Ladle hot soup into bowls.

[About 5¹/₂ quarts soup]

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