While we wait for Wall Street types to do the right thing and start jumping out of windows, we’re making soup as a hedge against the harsh economic climate. This particular pot has its roots in an old Better Homes and Gardens cookbook, but has flowered in a variety of odd directions depending upon my mood and what I have on hand.

Score yourself three pounds of crosscut beef shank and put it in a big pot with about 18 ounces of tomato juice, six cups of fluid (water, beef stock, vegetable stock or a combo), a handful of chopped onion, three or four crushed cloves of garlic, a couple teaspoons salt, a half-dozen peppercorns, a shake or two of Worcestershire sauce, a bay leaf, a dash of cumin, a pinch of Mexican oregano and whatever chile powder you may favor and can bear (this batch has a rounded teaspoon each of mild and medium Chimayo red, plus another of chipotle). Cover and simmer for two hours.

Remove the beef, chop into cubes, discard the bones, feed the marrow to your wife. Well, mine likes it. Strain the broth and skim the excess fat, unless it’s cold outside, which it is, so fuck it. Return the meat to the strained broth, add a cup or so of diced spud, another of corn, a can of red, black or white beans (drained), another of crushed roasted tomatoes, and anything else that strikes your fancy. I usually plunk a bit of roasted, peeled and chopped green chile in there, just ’cause.

Slap the lid back on and simmer for another hour. Check the seasonings and serve with a side salad and maybe some organic corn chips to crush and add for roughage. A little grated Parmigiano-Reggiano or Black Diamond cheddar makes a nice garnish. What the hell, chop a little flat-leaf Italian parsley and sprinkle that on, too. Double up on the recipe and take half to your neighborhood hobo jungle.

This is good with a French red, a Spanish rosé or a U-nited States of America beer, in this case an Obsidian Stout from Deschutes Brewery. Eat, drink and be merry, for tomorrow. …