Vegetable and Meat Soup

This is my basic objection to crock pots. There’s nothing inherently wrong with the technology, but cooking all of these vegetables for that long will make vegetable mush rather than soup. I’m the kind of man who appreciates the occasional texture in his meal. So you might want to add the vegetables later.

From a box sold in Columbiaville, Michigan.

Vegetable and Meat Soup (Crock-pot)

1 2-lb. soup bone
1 1-lb. can tomatoes
2 carrots, peeled and sliced
3 stalks of celery with tops, sliced
2 medium onions, peeled and diced
2 medium potatoes, peeled and diced
3 c. water
1 t. salt
pepper to taste or 4 peppercorns
3 beef bouillon cubes
(Other vegetables optional)

Low: 8-10 hours.
High: 4-6 hours.

Yesterdish suggestions: I’m going to go out on a limb and say you’re supposed to cover this all with water? And my further suggestion would be to cook the bones by themselves for 8-10 hours, then add in your vegetables only after straining the stock and returning it to the pot.

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