Hearty Vegetable Beef Soup

Hearty Vegetable Beef Soup

Ingredients;
3-pounds beef chuck steaks, trim fat
8-cups water
9-beef flavored bouillon cubes
2-bay leaves
1-(28 ounce) can whole tomatoes, undrained
1-cup pared and sliced carrots
1/2-cup chopped celery
1/2-cup onion, chopped
3-large potatoes, pared and cubed
1-teaspoon thyme leaves
1-cup uncooked elbow macaroni
2-cups sliced zucchini

In a large kettle or Dutch oven, combine beef, water, bouillon and bay
leaves.
Bring this to a boil, and simmer covered for about 1-1/2 hours, or until meat
is tender.
Remove the beef and bay leaves, cut the meat in cubes. Discard bay leaves.
Cool the stock and skim the fat from the surface.
Add the meat, tomatoes, carrots, celery, potatoes, onions and thyme.
Cover and simmer for 20 minutes.
Add the macaroni and zucchini. Cook 10 minutes more or until
vegetables are tender.
Makes about 3 quarts of hearty vegetable soup.