Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2         medium        Potato; peeled & diced
2         medium        Carrot; peeled & diced
1 1/2     pound         beef shank or neck bones
1         medium        onion, peeled and chopped
16        Ounces        Tomato, whole; quartered & undrained
17        Ounces        Corn, whole kernel; undrained
1                       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.