Click on a category to see more recipes in this category
Ingredients
2 Medium potatoes, peeled & diced
2 Medium carrots, peeled & diced
1 1/2 Pounds beef shank or neck bones
1 Medium onion, peeled & chopped
1 (16 oz) Can whole tomatoes, quartered
1 (17 oz) Can whole kernal corn, undrained
1 Bay leaf
1 Tablespoon dried parsley flakes
1 Teaspoon Worcestershire sauce
1/2 Teaspoon dried thyme leaves
1/4 Teaspoon salt
1/4 Teaspoon pepper
1/4 Teaspoon ground savory
2 Teaspoons instant beef bouillon
3 Cups boiling water
Instructions
Place the first 7 ingredients in a large crockpot 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 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 and mix.