Deana's Beefy Vegetable Soup

By deanarrca

Ingredients

• 1 lb. beef soup bones*see notes, more or less
• 1/2 lb. beef chuck**see notes, more or less
• 1 tablespoon salt
• 1 1/2 teaspoons Worcestershire sauce
• 1/4 teaspoon pepper
• 2 teaspoons dried parsley flakes, optional
• 1 medium chopped onion
• 10 ounces frozen cut green beans, thawed, 1 package
• 1 cup chopped celery, more or less
• 1 cup carrots, pared and sliced, more or less
• 1 cup diced peeled potatoes, more or less
• 16 ounces canned diced tomatoes, or whole cut up
• water, 2 to 3 c. or to cove
• 2 beef bouillon cubes, optional

Details

Servings 8

Preparation

Step 1

Combine all ingredients in Crock-Pot. Add water to cover barely (about 2 cups but no more than 3 start with less only after hours of cooking see if you need a little more); stir well. Cover and cook on loe setting for 12 to 18 hours. Nice to start the night before. Then during the next day remove meat from the bones; cut meat into bite size pieces and stir into soup. If you think the soup is too fatty, refrigerate for several hours and skim off congeeled fat. Reheat soup then serve.

NOTES : *The best bones to use are cross-cut beef shank about 2 pounds. However I have found theese increasingly harder to find in the supermarket and when are I do they aren't expensive but they usually aren't real cheap. What I have done recently is when 7 bone chuck steak goes on sale I cut off as much meat as I can to use for stew meat and save/freeze the bones for soup. Also any steak bones work.**You can use any cut up beef in the soup as much or as little as you like. If using a real lean cut like eye of round just cut it up and throw into the pot. If using a fattier type of meat like chuck you might want to pre-brown your pieces of meat to reduce the fat content.