3 lbs. beef shank
1 (1 pt. 2 oz.) tomato juice
1 sm. onion
4 tsp. salt
2 tsp. Worcestershire sauce
1/4 tsp. chili powder
2 bay leaves
1 (1 lb.) can tomatoes
1 c. diced celery
1 (8 3/4 oz.) can corn
1 c. carrots
1 c. diced potatoes
1 c. green beans
1 (10 oz.) lima beans
1 can peas
Pepper to taste

Combine meat, tomato juice, onion, seasonings, and 6 cups water in soup kettle. Cover and simmer 2 hours. Cut meat from bones in large cubes, strain broth and skim off excess fat. Add meat and vegetables, cover and simmer 1 hour. Serves 8.