2 lbs. lean beef shank
3 tbsp. salt
2 to 3 quarts water
6 ribs celery, sliced
6 carrots, diced
4 potatoes, diced
1 med. onion, diced
2 c. frozen or canned mixed vegetables
1 can condensed tomato soup
1 (size 303) can tomatoes
1 soup can V-8 vegetable juice

Boil the beef shank in water until meat separates from the bone. (For more flavor, 1 beef cube and 1 or 2 small red chili peppers, with seeds removed, can be added with the salt.) When tender, remove meat from bone and cut it into desired serving pieces. All the meat and broth may be refrigerated overnight in order to remove any fat.

Add vegetables, remaining ingredients and an additional quart of water. Cook an additional hour. This makes 6 quarts of soup. Two cups equal 150 calories.

Note: To save time - lean round steak, cubed, may be used.