Slow Cooker Vegetable Beef Soup

• 2 md. potatoes, peeled and diced
• 2 md. carrots, peeled and diced
• 1-1/2 lb. beef shank
• 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

1. Place first 7 ingredients in a 3-1/2-quart slow cooker in the order listed.
2. Sprinkle parsley and the next 5 ingredients over the vegetables.
3. Dissolve bouillon in boiling water and pour over spices.
4. Cover and cook on low setting for 8 to 10 hours.
5. Remove beef shank and bay leaf; recover.
6. Remove meat from bones; cut into bite-size pieces.
7. Return meat to soup; mix.

potatoes, carrots, beef shank, neck bones, onion, tomatoes, whole kernal corn, bay leaf, parsley flakes, worcestershire sauce, thyme, salt, pepper, ground savory, instant beef bouillon, boiling water

Taken from www.foodgeeks.com/recipes/4685 (may not work)