CARIBOU VEGETABLE SOUP

3 qt. water       
3 potatoes, diced
2-3 lb. shank meat (or any stew meat)
2 ribs celery with leaves
29-oz. can tomatoes
1 shank bone sawed in pieces
salt and pepper to taste
1/2 cup chopped parsley
2 beef bouillon cubes (optional)
1/2 tsp. thyme 
3 carrots, cut up in chunks
2 bay leaves 
1 onion, sliced
1/4 tsp. savory 

Boil water, put in meat, bone, and bouillon cubes.  Bring to a
boil, and cook for 2 1/2 hours.  When cooled discard the
congealed fat.  Bring broth to boil again.  Add the vegetables,
salt, pepper, and the herbs and simmer covered for 20-30 minutes
depending on how large the carrot and/or potato chunks have been
cut.
                                            Serves 4-6