Vegetable Beef Soup (Slow Cooker)

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Title: Vegetable Beef Soup (Slow Cooker)
Categories: beef, soups, vegetables
Yield: 8 servings

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 a
1 cn whole kernal corn (17 oz),
-undraine
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

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.


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