VEGETABLE BEEF SOUP [3-1/2 HOURS]

      Title: VEGETABLE BEEF SOUP  [3-1/2 HOURS]
  Categories: Soups, Vegetables
       Yield: 8 Servings
  
 MMMMM--------------------------GROUP_A-------------------------------
       4 lb Cross Cut Beef Shanks
       8 c  Water
       3    Cloves Garlic (finely
            -chopped)
       1 lg Onion (caorsely chopped)
       1 ts Salt
       1 ts Fresh Ground Black Pepper
       1    Bay Leaf
       1    Carrot (finely chopped)
       1    Stalk Celery (broken into
            -three pieces, with leafs
       4    Beef Bouillon Cubes
 
 MMMMM--------------------------GROUP_B-------------------------------
       3 c  Tomato Juice
       1 ts Thyme
       8 md Mushrooms
       5    Carrots (coarsely sliced)
       3    Stalks Celery (chopped)
       2    Potatoes (one inch cubes)
       1 c  Each, Fresh or Frozen
            Peas, Corn & Green Beans
  
   Brown beef in bottom of dutch oven over medium-high heat. Add water
   and bring to a boil. Skim foam.  Add all remaining Group "A"
   ingredients,cover and bring to gentle boil. Cook for approximately
   three hours. Remove from heat. Strain liquid; discard all solids
   except the beef. Remove all lean meat from bones, cube and return to
   broth. Except for the potatoes, add all Group "B" ingredients and
   simmer for 20 minutes. Add the potatoes during the last 10 minutes.
   Skim excess fat before serving (easiest when soup has been
   refrigerated).
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