Crock-Pot Vegetable-Beef Soup - cooking recipe

Ingredients

2 to 3 lb. soup bones
1 pt. tomato juice
1/2 c. chopped onion
1 tsp. Worcestershire sauce
2 bay leaves
1 can tomatoes (14 oz.)
1 pkg. frozen soup vegetables

Preparation

Combine meat, tomato juice, onion, seasonings and about 6 cups water in crock-pot.
Simmer on low for about 6 hours, according to pot directions.
Cut meat from
bone in cubes.
Strain broth; let cool until fat congeals.
Skim off.
Add meat, tomatoes and soup vegetables to broth and return to crock-pot.
Simmer on low until vegetables are tender.