Vegetable-beef soup

Yield: 6 servings

Measure Ingredient
1 pounds Beef shanks,
3 cups Water
1 teaspoon Salt
4 Whole pepper corns
1 can Tomatoes
3 Beef bouillon cubes
2 Carrots sliced
1 pack Frozen vegetab1es,
3 Stalks celery with tops
2 mediums Onions, diced
2 mediums Potatoes diced

RIVAL CROCK-POT COOK BOOK

Put all ingredients in CROCK-POT. Cover and cook on Low 12 to 24 hours (High: 4 to 6hours. *May be added during last 2 hours of cooking Submitted By FRAN MCGEE MSG#: 1801 Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes From: Dale Shipp Date: 03-09-94 The Lunatic Fringe Bbs (978) F-Inter Co Submitted By SYLVIA STEIGER On 12-11-95

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