Hearty Vegetable Soup

Yield: Makes about 8 Quarts

INGREDIENTS
3 Lbs. Beef shanks, cracked
8 Cups Water
3 Tbs. Orrington Farms Beef Base
2 Bay Leaves
1 (28-Oz.) Can whole tomatoes, undrained
1 Cup Pared, Sliced Carrots
½ Cup Chopped Celery
½ Cup Chopped Onion
1 teaspoon thyme leaves
1 Cup Uncooked Elbow Macaroni
2 Cups sliced zucchini (2 small)

In a large kettle or Dutch oven, combine shanks, water, Orrington Farms Beef Base and bay leaves. Bring to a boil, simmer covered 1 ½ hours or until meat is tender. Remove shanks and bay leaves, cut meat into cubes. Discard bones. Cool stock; skim fat from surface.

Add meat, tomatoes, carrots, celery, onion and thyme; simmer covered 20 minutes. Add macaroni and zucchini. Cook 10 minutes longer or until tender. Refrigerate leftovers.