Hearty dump soup
In a stock pot boil one or two beef shanks and 2-3 pounds of good quality beef cut into bite-sized pieces with fat trimmed off. Skim off the fat that rises to the top. Add the following vegetables, cut up: new potatoes, onions, leeks, turnips, parsnips, carrots, celery, parsley and two large cans of diced tomatoes. Sometimes I add corn and okra. You can add or subtract vegetables to your taste. Also add salt and pepper. Add beef broth and beef bouillon to increase the flavor. I always add the Better than Boullion paste. Boil it all for 1-2 hours, adding more broth if needed. Serve over noodles. The flavor gets better sitting in the refrigerator over several days.