Hearty Vegetable Soup Recipe
Ingredients
2 lb. cross-cut beef shanks
1 tablespoon salt
1 1/2 teaspoons Worcestershire sauce
Dash pepper
2 teaspoons dried parsley flakes
1 medium onion, chopped
1 package (10 oz.) frozen cut green beans,thawed
1 cup chopped celery
1 cup sliced pared carrots
1 cup diced peeled potatoes or turnips
1 can (16 oz.) whole tomatoes
Directions
Combine all ingredients in crock pot.
Add water to cover barely (about 2 cups); stir well.
Cover and cook on low setting for 12 to 18 hours (on high setting for 5 to 7 hours).
Before serving, remove meat and bones; cut meat into bite size pieces and stir into soup.
Add water to cover barely (about 2 cups); stir well.
Cover and cook on low setting for 12 to 18 hours (on high setting for 5 to 7 hours).
Before serving, remove meat and bones; cut meat into bite size pieces and stir into soup.
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