Recipe: Vegetable Beef Soup (Slow Cooker)

Vegetable Beef Soup (Slow Cooker)
Yield: 8 Servings
Source: Posted by Fred Peters.

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.