Vegetable Beef Soup (slow Cooker)
Serves:
Ingredients:
2
md
Potatoes, peeled and diced
2
md
Carrots, peeled and diced
1 1/2
lb
Beef shank or neck bones
1
md
Onion, peeled and chopped
1
cn
Whole tomatoes (16 Oz),
-quartered and undrained
1
cn
Whole kernal corn (17 Oz),
-undrained
1
Bay leaf
1
tb
Dried parsley flakes
1
ts
Worcestershire sauce
1/2
ts
Dried thyme leaves
1/4
ts
Salt
1/4
ts
Pepper
1/4
ts
Ground savory
2
ts
Instant beef bouillon
3
c
Boiling water
Method:
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.