2 lbs. beef shank, cut into pieces
2 qts. water
1 lg. onion, diced
1 tbsp. salt
1/2 tsp. dried thyme, crumbled
1/2 dried split peas
1 c. parsnips, peeled & sliced
1 c. celery, cut into chunks
1 c. tomatoes, peeled & diced
1 (16 oz.) can kernel corn
1 lg. potato, peeled & diced
1 lg. green pepper, cored, seeded & diced
1 c. frozen green beans
1 c. frozen green peas
1 c. frozen green lima beans
1 c. chopped fresh spinach leaves
1 c. ketchup
1 tbsp. Accent
Salt & pepper to taste

Cover beef with water in a large stockpot; add onions, salt and thyme. Bring to a boil, simmer and skim the fat off the top. When foam stops, add split peas. Cover and simmer over low heat for 4 hours. Remove beef bones. Cut off meat and return to soup. Discard bones, let soup cool and refrigerate. Discard fat from surface. Add all remaining ingredients except salt and pepper. Cover and simmer until vegetables are tender or about 1 hour. Adjust seasonings. Yield: 12.