Hearty Vegetable Soup
|Beef shanks||3 Pound, cracked|
|Water||8 Cup (128 tbs)|
|Beef flavor instant bouillon/9 beef-flavor bouillon cubes||3 Tablespoon|
|Canned whole tomatoes||28 Ounce, undrained (1 Can)|
|Pared sliced carrots||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs), chopped|
|Thyme leaves||1 Teaspoon|
|Uncooked elbow macaroni||1 Cup (16 tbs)|
|Sliced zucchini||2 Cup (32 tbs)|
In large kettle or Dutch oven, combine shanks, water, bouillon and bay leaves.
Bring to a boil; simmer covered 1 1/2 hours or until meat is tender.
Remove shanks and bay leaves; cut meat into cubes.
Cool stock; skim fat from surface.
Add meat, tomatoes, carrots, celery, onion and thyme; simmer covered 20 minutes.
Add macaroni and zucchini.
Cook 10 minutes longer or until tender.