----- Now You're Cooking! v4.20 [Meal-Master Export Format]
       Title: Vegetable Beef Soup (Slow Cooker)
  Categories: beef, soups, vegetables
       Yield: 8 servings
       2 md potatoes, peeled and diced
       2 md carrots, peeled and diced
   1 1/2 lb beef shank or neck bones
       1 md onion, peeled and chopped
       1 cn whole tomatoes (16 oz),
            -quartered a
       1 cn whole kernal corn (17 oz),
       1    bay leaf
       1 tb dried parsley flakes
       1 ts worcestershire sauce
     1/2 ts dried thyme leaves
     1/4 ts salt
     1/4 ts pepper
     1/4 ts ground savory
       2 ts instant beef bouillon
       3 c  boiling water
   Place the first 7 ingredients in a 3 1/2-quart slow cooker 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 setting 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;
   Makes 3 quarts.  Serves 8 to 10.
   Posted by Fred Peters.