elderberrycakes

2-3 lbs. beef shank or meaty soup bones
1 tbsp. salt
1/4 tsp. leaf thyme or marjoram
6 peppercorns or 1/4 tsp. pepper
1 bay leaf
2 whole allspice
2 cubes or tsp. beef bouillon
6 c. water
2 med. potatoes, peeled and cubed
2 stalks celery, sliced
2 med. carrots, sliced
1 sm. onion, chopped
2 c. (1 lb. can) undrained tomatoes
1 1/2 c. (12 oz. can) drained whole corn (or any combination of vegetables)

Combine beef, salt, thyme, peppercorns, bay leaf, allspice, bouillon and water. Simmer, covered 2 1/2 to 3 hours or until meat is tender. Remove beef shank, peppercorns and bay leaf; cut meat from bones and return to soup. Add remaining ingredients. Cover and continue simmering about 30 minutes or until vegetables are tender.