Ingredients
The following ingredients have 10 Servings
- 6-8 lbs. beef soup bones (cooked and deboned)
- 3 or 4 small carrots (peeled and sliced)
- 3 medium Russet potatoes (cubed)
- 1 medium onion (diced)
- 3 ribs celery (diced)
- 1 large red bell pepper (diced)
- 1 zucchini (quartered and sliced)
- 1 yellow squash (quartered and sliced)
- 2 cups green beans (tips removed and halved)
- 1 head broccoli florets
- 1 cup mushrooms (diced or sliced)
- 2 14.5-oz. cans fire roasted diced tomatoes (undrained)
- 1/3 cup fresh chopped parsley
- 1-2 tbsp. fresh, chopped thyme
- 1-2 tbsp. fresh, chopped rosemary
- 1 tsp. salt
- 3/4 tsp. black pepper
- Salt and pepper (to season the beef stock)
Instruction
- Place soup bones in a large crockpot and fill with water.
- Sprinkle heavily with salt and pepper.
- Cook overnight on low – about 8-10 hours.
- Remove bones from broth and discard fat, gristle and bones.
- Add beef back into the homemade beef stock.
- Add all the veggies and seasonings.
- Cover crockpot with lid and cook on low another 4-6 hours or until veggies are cooked through.
