3-pounds beef chuck steaks, trim fat
9-beef flavored bouillon cubes
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
Bring this to a boil, and simmer covered for about 1-1/2 hours, or until meat
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.