Crock-Pot Vegetable Soup - cooking recipe

Ingredients

4 lb. prime rib bones
2 (No. 3) cans mixed vegetables
1 (No. 3) can green beans
1 (8 oz.) can tomato sauce
1 c. diced onions
1/2 tsp. sweet basil (dried)
1 Tbsp. chopped dried parsley
1 tsp. salt
1/2 tsp. pepper
1 c. noodles

Preparation

Trim fat from bones.
Drain mixed vegetables and green beans. Reserve liquid.
Combine tomato sauce, reserved liquid and enough water to measure 6 cups.
Pour into crock-pot; add beef bones. Cover; cook on low for 4 to 6 hours or until meat falls from bones.
Remove bones; stir in vegetables, herbs, seasonings and noodles.
Cover; cook on low for 2 to 3 hours longer or until noodles are tender.
Yields 10 servings.