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      Title: Vegetable Beef Soup (Slow Cooker)
 Categories: Beef, Soups, Vegetables, Crockpot
      Yield: 8 Servings

      2 md Potatoes; peeled & diced
      2 md Carrots; peeled & diced
  1 1/2 lb Beef shank or neck bones
      1 md Onion; peeled & chopped
     16 oz Can whole tomatoes;
           - quartered
     17 oz Can whole kernal corn;
           - 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  Water; boiling

  Place the first 7 ingredients in a 3-1/2 qt 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.

  Yield: 3 Quarts

  Posted by: Fred Peters

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