Old- fashioned vegetable soup

1 ½ pound shin-bone of beef with meat

1 ½ pounds lean brisket, cubed

3 stalks celery

3 large carrots

2 medium onions

1 can (1 pound, 13 ounce size) tomatoes

½ teaspoon dried basil

½ teaspoon dried thyme

½ teaspoon dried thyme

½ cup chopped marjoram

½ cup chopped parsley

1 ½ dessertspoons salt

½ teaspoon pepper

½ pound broad beans

½ pound green peas, shelled

3 ears fresh sweetcorn

Put the shin-bone and the cubed brisket in a large saucepan and add enough water to cover them. Cook to boiling-point, then add chopped celery, carrots and onions. Stir in tomatoes, basil, thyme, marjoram, parsley, salt and pepper. Cover and cook over a low heat for 2 to 3 hours (timing is not important in vegetable soup - some cooks let it simmer all day long). Thirty minutes or so before serving, add broad beans, peas, and corn cut off the cob. Before dishing up, skim off all excess fat. Serves 6.