Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 and undrained
1 cn Whole kernal corn (17 Oz),
-undrained
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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