2-3 lbs. beef shank or meaty soup bones
3 tsp. salt
1/4 tsp. thyme leaves or marjoram 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 celery, sliced
2 med. carrots, sliced
1 sm. onion, chopped
16 oz. can (2 c.) tomatoes, undrained
12 oz. can (1 1/2 c.) whole kernel corn, drained, if desired
1 Rhutabaga or 2 med. kolirabi or 2 med. turnips (optional)

In large saucepan or Dutch oven, combine first 8 ingredients. Simmer covered, 2 1/2 to 3 hours or until meat is tender. Remove beef shank, peppercorns, allspice and bay leaf. Cut meat from bones and return to soup. Add remaining ingredients, simmer covered, 30 minutes or until vegetables are tender. 6-8 servings.