Beefy Vegetable Soup
2 pounds beef shank cut into pieces
3 quarts water
1 large onion, chopped
1 tablespoon of salt
1/2 teaspoon thyme
1/2 cup split peas
6 carrots, peeled
3 tomatoes, peeled, seeded, and chopped
1 1/2 cups whole kernel corn
8 small onions
1 large potato, peeled and cubed
1 cup fresh spinach, chopped
1 cup of fresh green beans, broken in small pieces
1 cup of fresh green peas
1 cup of fresh lima beans
1 cup of tomato ketchup
2 tablespoons fresh parsley, chopped
Arrange the pieces of beef shank in the bottom of a large kettle. Cover with the water: Add the diced onion, salt, and thyme, and bring to a boil. Skim the fat from the surface of the soup. Add the split peas, cover the kettle, and simmer over low heat for 4 hours. Remove the shank bones. Cut the meat off the bones and return to the kettle. Discard bones. Add the rest of the vegetables to the soup mixture, cover, and simmer an additional 30 minutes or until the vegetables are tender. Adjust the seasoning, if necessary.