Vegetable beef soup (slow cooker)

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.

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