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Vegetable Beef Soup (Slow Cooker)

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      Title: VEGETABLE BEEF SOUP (SLOW COOKER)
 Categories: Soups, Beef, Vegetables, 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.
 
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