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Vegetable Beef Soup


Course : Soups
Serves: 4
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Ingredients:


2 medium Potato; peeled and diced

2 medium Carrot peeled and diced

1 1/2 pound beef shank or neck bones

1 medium onion, peeled and chopped

16 Ounces Tomato whole, quartered and undrained

17 Ounces Corn whole kernel, undrained

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 / Directions:


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.

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