Title: Vegetable Beef Soup (Slow Cooker)
Categories: Soup Beef Vegetable Crockpot
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 and undrained
1	cn	Whole kernal corn (17 Oz), undrained
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.

previous

next