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| 2 mittel | Potatoes peeled, diced |
| 2 mittel | carrots peeled, diced |
| 1 1/2 x ca. 450 g | Beef shank or neck bones |
| 1 mittel | Onion peeled, chopped |
| 1 Dose | Whole tomatoes (16 Oz), quartered and undrained |
| 1 Dose | Whole kernal corn (17 Oz), undrained |
| 1 | Bayleaf |
| 1 Esslöffel | parsley dried flakes |
| 1 Teelöffel | Worcestershire Sauce |
| 1/2 Teelöffel | thyme leaves dried |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1/4 Teelöffel | Savory ground |
| 2 Teelöffel | Instant beef bouillon |
| 3 Tasse | water boiling |
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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; mix.
Makes 3 quarts. Serves 8 to 10.
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