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Yield: 8 Servings
| 2 | md | Potatoes, peeled and diced |
| 2 | md | Carrots, peeled and diced |
| 1½ | lb | Beef shank or neck bones |
| 1 | md | Onion, peeled and chopped |
| 1 | can | Whole tomatoes (16 Oz), |
| 1 | can | Whole kernal corn (17 Oz), |
| 1 | | 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 | teaspoon | Instant beef bouillon |
| 3 | cups | Boiling water |
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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.
Your Vegetable Beef Soup (Slow Cooker) is ready. Happy cooking!
Related recipes: Soup, Vegetables, Crockpot, Meat
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