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.