| |
Vegetable Beef Soup |
 |
| Course : |
Soups |
| From: |
HungryMonster.com |
| Serves: |
4 |
|
| |
Ingredients:
| 2 |
medium |
Potato; peeled and diced |
| 2 |
medium |
Carrot |
| 1 1/2 |
pound |
beef shank or neck bones |
| 1 |
medium |
onion, peeled and chopped |
| 16 |
Ounces |
Tomato |
| 17 |
Ounces |
Corn |
| 1 |
piece |
bay leaf |
| 1 |
Tablespoon |
Parsley flakes, dried |
| 1 |
teaspoon |
Worcestershire sauce |
| 1/2 |
teaspoon |
Thyme, dried |
| 1/4 |
teaspoon |
Salt |
| 1/4 |
teaspoon |
Pepper |
| 1/4 |
teaspoon |
Ground savory |
| 2 |
teaspoon |
Instant beef bouillon |
| 3 |
cup |
Water, boiling |
| | |
Preparation:
Place 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. |
|
|