Vegetable Beef Soup (slow Cooker) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Potatoes, peeled and diced
2 medium: Carrots, peeled and diced
1 1/2 lbs: Beef shank or neck bones,
1 medium: Onion, peeled and chopped
1 can: Whole tomatoes, (16 Oz), quartered and undrained
1 can: Whole kernal corn, (17 Oz), 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 cup: Boiling water,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp