2 lbs. beef shank
3 qts. water
1 lg. onion, diced
1 tbsp. salt
1/2 tsp. thyme
1/2 c. split peas
6 med. carrots
3 c. celery
1 lg. green pepper
3 med. tomatoes
1 1/2 c. fresh whole kernel corn
8 sm. onions (whole)
1 lg. potato
1 c. spinach, chopped
1 c. fresh green beans, broken into pieces
1 c. fresh peas
1 c. fresh limas
1 c. tomato ketchup
2 tbsp. chopped parsley

Place cut-up shanks in large kettle; cover with water and add onion, salt, and thyme. Boil, skimming fat from surface as it rises. When no more scum appears, add split peas. Cover and simmer over low heat for 4 hours. Remove shank bones, cut off meat in small pieces, and return to kettle. Discard bones. Clean veggies; cut celery and carrot bite size. Dice pepper; peel and chop tomatoes. Cut kernels from cob. Peel onions; peel and cube potato. Add all of these plus all other ingredients to the soup. Cover and simmer 30 minutes. Adjust seasoning. Serve hot with plenty of crusty bread.