Vegetable-Beef Soup

3 pounds beef shank cross cuts
1 16 ounce can tomatoes, cut up
1 10 3/4 ounce can tomato soup
1/3 cup chopped onion
3 cups water
2 bay leaves
1 tablespoon salt
2 teaspoons worcestershire sauce
1/4 teaspoon chili powder
1 16 ounce can lima beans, drained
1 8 3/4 ounce can whole kernel corn, ndrained
1 cup thinly sliced carrots
1 cup diced potatoes
1 cup diced celery

In a crockery cooker, place beef shanks. Add undrained tomatoes, tomato soup, and onion. Combine water, bay leaves, salt, worcestershire and chili powder; pour over beef. Cover; cook on low-heat setting for 4 hours. Turn cooker to high-heat setting. Remove beef; discard bay leaves. Stir the remaining vegetables into soup. Cover cooker and continue cooking. Cut meat from bone; dice and return to cooker. Cover; cook for 2-3 hours longer. Serves 12.

Makes 4 servings.