Vegetable Soup

Ingredients:

1-2 Beef or lamb shanks
6-8 cups Water
1 Cinnamon stick
1 Stalk parsley
2 Carrots
1 Small onion
1 Parsnip
1 Turnip
4-5 Fresh string beans
2 Medium tomatoes
1 Medium potato
Salt and water to taste
3-4 Stems of parsley

Preparation:

Place shanks and cinnamon stick in pan of cold water. cover and cook until tender. Remove meat curds, as they accumulate. Dice all vegetables, except parsley, in 1" cubes and add with seasonings to shanks.

Cook until vegetables are tender. Chopped parsley is added the last 5 minutes. The soup is served with a dash of cinnamon.

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