2 to 4 lbs. beef shank or ox tails
2 med. potatoes, quartered
1 to 2 zucchini, sliced
1 to 2 corn on the cob, cut into 2 inch pieces
1 onion, quartered
1 (8 oz.) can tomato sauce
1/4 c. rice
2 to 3 cloves garlic, crushed
1/2 tsp. ground cumin
4 carrots, sliced
1/4 head cabbage, cut up
Salt to taste
1/8 tsp. ground black pepper

Cook beef shank or ox tails in a Dutch oven or large pot with 3 quarts of water. Bring to a boil and skim off foam. Let soup bones simmer for about 1 hour. Add rest of ingredients except cabbage and cook until all vegetables are tender, about 20 to 30 minutes. Add cabbage at last and cook for five minutes more. Serves 8 to 10.