6 slices Bacon, diced
2 large Onions, sliced
2 cloves Garlic, minced
2 lb. meaty Beef or Ham Shanks
6 C. Water
3 Beef Bouillon Cubes
1 15oz. can Pinto Beans, drained
1 15oz. can Kidney Beans, drained
1 15oz. can Garbanzo Beans, drained
3 carrots cut in 3″ slices
1/2 tsp. Oregano
1/2 tsp. Marjoram
Salt & Pepper

Cook bacon; remove from pan and discard all but 2 tablespoons of the drippings. Add onion and garlic to pan and cook until soft. Add shank, water and boullion; cover and cook 1 1/2 hours. Lift out shank and cut meat off bone; discard bones adding meat back to soup. Add bacon, beans, carrots and spices. Cover and simmer until carrots are tender, about 30 minutes. Skim fat (if any) and season to taste before serving.