Here is a vegetable-laden soup that is virtually a complete meal in one dish. Just add a crusty loaf of French bread and butter. If you are unable to find veal shanks to make the meaty broth, substitute chicken backs and necks.

Ingredients

1 1/2 lbs. veal shank (about 3 thick slices)
2 Tbsp. butter or margarine
1 medium onion, chopped
1 tsp. salt
1/4 tsp. white pepper
2 leeks, thinly sliced
3 medium potatoes, cut in 3/4-inch cubes
2 carrots, sliced 1/4-inch thick
1 stalk celery, thinly sliced
1/2 tsp. dried tarragon leaves
1/4 tsp. dried marjoram leaves
2 quarts water
2 cups cauliflowerets
1 cup cut green beans
1/2 cup peas, fresh or frozen, thawed
1/4 cup chopped parsley

Directions

Brown veal shanks lightly in heated butter in a 5/2 to 6-quart kettle. Add onion and cook until limp.

Add salt, pepper, leeks, potatoes, carrots, celery, tarragon, marjoram and water. Bring to boiling. Cover. Reduce heat and simmer until veal is very tender, 2 to 2 1/2 hrs.

Remove meat and bones from soup. Remove marrow and discard bones. Return meat and marrow to soup.

Add cauliflowerets and beans. Bring to a gentle boil. Cook,.uncovered. until beans are almost tender, about 12 min.

Add peas and parsley. Cook about 3 min. Salt to taste.