3 lbs. soup meat (shank)
1 lg. onion
2 bay leaves
1 tbsp. pepper
1 tbsp. salt
1 can stewed tomatoes
1 c. carrots
3 lg. parsnips
1 head celery (leaves also)
3 beef bouillon pkgs.

Put meat in large pot. Cover with water. Add onion, bay leaves, salt, and pepper; simmer. Skim off fat. Add tomatoes and vegetables. Add celery leaves and bouillon. Cook partially covered for 2-3 hours until meat is easily trimmed.