Hearty Vegetable Soup
Cooking MethodSlow Cooker
Ingredients
- 2 lb. cross-cut beef shanks
- 1 Tbsp. salt
- 1 1/2 teaspoon Worcestershire sauce
- Dash pepper
- 2 teaspoon dried parsley flakes
- 1 chopped onion
- 1 pkg. frozen cut green beans
- 1 cup chopped celery
- 1 cup sliced, peeled carrots
- 1 cup peeled, diced potatoes
- 1 can cut-up tomatoes
- 1 can whole kernel corn, drained
Instructions
Combine all ingredients in slow cooker. Add water to cover. {About 2 cups} Stir well. Cover and cook on LOW setting for 12 hours. {Or on HIGH setting for 5-7 hours.} Before serving, remove bones, cut meat into bite-size pieces, and stir into soup.