This is a real good Vegetable Beef Soup recipe from the original Rival Crock Pot book you got when you bought a crock pot.

VEGETABLE BEEF SOUP

1       pound beef shanks, oxtails, short ribs or veal bones

1 – 16 oz. can tomatoes

2 carrots, sliced

3 stalks celery with tops, sliced

2 medium onions, diced

2 medium potatoes, diced

3 cups water

1 tsp. salt

4 whole peppercorns

3 beef boullion cubes

1 – 10 oz. package frozen mixed vegetables, peas or lima beans*

Put all ingredients in CROCK-POT.  Cover and cook on Low 12 to 24 hours.  (High:  4 to 6 hours).

May be added last 2 hours of cooking.

I have no idea what oxtails are.  I use stew meat.  Also, I’ve never used the frozen vegetables.  I use canned or leftover vegetables.  Green beans, lima, peas, corn, sometimes I even used sliced canned carrots.  The neat thing about this is that you can start it the night before, and add the vegetables the next morning and cook until you get home from work.