Slow Cooker Vegetable Beef Soup
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Ingredients
| 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 can (1 lb.) | whole tomatoes, quartered and undrained | | 1 can (1-1/8 lb.) | 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 | boiling water |
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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.
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