Vegetable Soup

2 -3 lb. beef shank or meaty soup bones
2 quarts (8 cups) water
3 tsp. salt
1/4 tsp. thyme leaves
6 peppercorns or 1/4 tsp. pepper
2 whole allspice
2 cubes or 2 tsp. beef bouillon
1 bay leaf
2 medium potatoes, peeled and cubed
2 stalks celery, sliced
1 small onion, chopped
16 oz. can (2 cups) tomatoes, undrained
12 oz. can (1 1/2 cups) whole kernel corn, drained
1 can green beans, drained
1 zucchini, sliced

In large saucepan or Dutch oven, combine beef shank, water, salt, thyme, peppercorns, allspice, bouillon and bay leaf.  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.

*Note:  I use meat labeled "stew meat" so there are no bones to deal with.  This totally eliminates that step from the process and is much easier.  Also, you can't ever really find the peppercorns and allspice--so everyone is always on the lookout for these as they eat.  I've done it with the 1/4 tsp. pepper and just had to lookout for the allspice.  Sometimes I remember to take out the bay leaf, and sometimes someone gets that too.*