Vegetable Beef Soup

 Vegetable beef soup

3 pounds shank crosscut

8 cup water

4 teaspoon salt

½ teaspoon dried oregano, crushed

¼ teaspoon dried marjoram, crushed

5 whole black peppercorns

2 bay leaves

4 ears corn or 10 ounce package whole kernel corn

3 tomatoes, peeled and cubed

2 medium potatoes, peeled and cubed

1 cup green beans

2 carrots, peeled and sliced

2 stalks celery, sliced

1 medium onion, chopped

In a large kettle or Dutch oven combine beef crosscuts, water, salt, oregano, marjoram, peppercorns, and bay leaves. Bring mixture to boiling. Reduce heat; cover and simmer for 2 hours. Remove the beef. Cut meat from bones; chop meat. Strain broth; skim excess tat. Return broth to the kettle. Cut fresh corn from cobs. Add the chopped meat, fresh or frozen corn, tomatoes, potatoes, green beans, carrots, celery, and onion to the broth. Simmer covered for 1 hour. Season to taste with salt and pepper. Serves 10 to 12.