Hearty Vegetable Soup

3 lbs. beef shanks, cracked
8 cups water
2 garlics finely chopped
3 tbsp. Knorr’s® Beef Flavor Bouillon
2 bay leaves
1 28oz. can whole tomatoes, undrained
1 cup pared, sliced carrots
1/2 cup chopped onion
1/2 cup chopped celery
1 tsp. thyme
1 cup uncooked elbow macaroni
2 cups sliced zucchini

In large Dutch oven, combine shanks, water, bouillon and bay. Bring to a boil;
simmer, covered 1½ hours or until meat is tender. Remove shanks and bay;
cut meat into cubes. Discard bones. Cool stock; skim fat from surface. Add
meat, tomatoes, carrots, celery, onion and thyme; simmer covered 20 minutes.
Add macaroni and zucchini. Cook 10 minutes longer or until tender.
Refrigerate leftovers.

Makes about 3 quarts