3 lb. beef shank
1 pt. 2 oz. can tomato juice
1/3 c. chopped onion
4 tsp. salt
2 tsp. Worcestershire sauce
1/4 tsp. chili powder
2 bay leaves
1 (1 lb.) can (2 c.) tomatoes
1 c. diced celery
1 (8 3/4 oz.) can whole kernel corn
1 c. sliced carrots
1 c. diced potatoes
1 (10 oz.) pkg. frozen limas

Combine meat, tomato juice, onion, seasoning 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 for 1 hour.

Serves 8.