2-3 lb. beef shank or meaty soup bones
3 tsp. salt
1/4 tsp. thyme leaves
6 peppercorns or 1/4 tsp. pepper
2 whole allspice
2 cubes or 2 tsp. beef bouillon
1 bay leaf
2 qts. (8 c.) water
2 med. potatoes, peeled and cubed
2 stalks sliced celery
2 med. carrots
1 sm. onion, chopped
16 oz. can (2 c.) tomatoes, undrained
12 oz. can kernel corn, drained

In large saucepan combine first 8 ingredients. Simmer covered 2 1/2 - 3 hours or until meat is tender. Remove beef shank, peppecorns, allspice and bay leaf. Cut meat from bones and return to soup. Add remaining ingredients; simmer covered for 30 minutes or until vegetables are tender.