3 lb. beef shanks
1 pt. 2 oz. can tomato juice
1/3 c. chopped onion
4 tbsp. salt
2 tsp. Worcestershire sauce
1/4 tsp. chili powder
2 bay leaves
1 (16 oz.) can tomatoes
1 can whole kernel corn
1 can peas
1 can green beans
1 c. sliced potatoes
1 c. diced celery
1 (10 oz.) pkg. lima beans

Combine meat, tomato juice, onion, seasonings and 6 cups water in soup kettle. Cover and simmer 2 hours. Cut meat from bone in large cubes. Skim excess fat off of top of broth. Add meat and vegetables; cover and simmer 1 hour. Serves 8.