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      Title: Vegetable Beef Soup (Slow Cooker)
 Categories: beef, soups, vegetables
      Yield: 8 servings

      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 a
      1 cn whole kernal corn (17 oz),
           -undraine
      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.

  Posted by Fred Peters.


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