Slow Cooker Vegetable Beef Soup

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

2 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
1-1/2 lb. beef shank or neck bones
1 medium onion, peeled and chopped
1 can (16 oz.) whole tomatoes, quartered and undrained
1 can (17 oz.) whole kernal corn, undrained
1 bay leaf
1 tbsp. dried parsley flakes
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme leaves
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground savory
2 tsp. instant beef bouillon
3 cups boiling water

INSTRUCTIONS

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.

CHEF COMMENTS

No comments are available.

Tagged: soups, vegetablesoup add tags

Have you made it? What'd you think?

Log in to review this recipe.