Yield: 8 servings
Measure | Ingredient |
---|---|
2 mediums | Potatoes, peeled and diced |
2 mediums | Carrots, peeled and diced |
1½ pounds | Beef shank or neck bones |
1 medium | Onion, peeled and chopped |
1 can | Whole tomatoes (16 Oz), quartered and undrained |
1 can | Whole kernal corn (17 Oz), undrained |
1 \N | Bay leaf |
1 tablespoon | Dried parsley flakes |
1 teaspoon | Worcestershire sauce |
½ teaspoon | Dried thyme leaves |
¼ teaspoon | Salt |
¼ teaspoon | Pepper |
¼ teaspoon | Ground savory |
2 teaspoons | Instant beef bouillon |
3 cups | Boiling water |
Place the first 7 ingredients in a 3½-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.