3 lbs. beef shank
1 (8 oz.) can tomato juice
1/3 c. chopped onions
4 tsp. salt
2 tsp. Worcestershire sauce
1/4 tsp. chili powder
2 bay leaves
16 oz. tomatoes
1 c. diced celery
8 3/4 oz. can corn
1 c. sliced carrots
1 c. diced potatoes
10 oz. pkg. limas

Combine meat, tomato juice, onion, seasonings and 6 cups water in soup kettle. Cover and simmer 2 hours. Cut meat from bones in large cubes. Strain broth and skim off fat. Add meat and vegetables. Cover and simmer 1 hour. Serves 8.