Vegetable Beef Soup Slow Cooker

Ingredients

2 medium potatoes, peeled and diced 2 medium carrots, peeled and diced 1 1/2 lb beef shank or neck bones 1 medium onion, peeled and chopped 1 can whole tomatoes (16 oz), quartered a, nd undrained 1 can whole kernal corn (17 oz), undraine, d 1 bay leaf 1 tbsp dried parsley flakes 1 tsp worcestershire sauce 1/2 tsp dried thyme leaves 1/4 tsp salt 1/4 tsp pepper 1/4 tsp ground savory 2 tsp instant beef bouillon 3 cup boiling water

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Preparation
 
Place the first 7 ingredients in a 3 1/2-quart slow cooker in the
order listed. Sprinkle parsley and the next 5 ingredients over the
vegetables. Dissolve bouillon in boiling water and pour over spices.
Cover and cook on low setting for 8 to 10 hours. Remove beef shank
and bay leaf; recover. Remove meat from bones; cut into bite-size
pieces. Return meat to soup; mix.

Makes 3 quarts. Serves 8 to 10.

Posted by Fred Peters.

 

 
Servings:
8