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Hearty Vegetable Soup

2 pounds cross-cut beef shanks
1 tablespoon salt
1 1/2 teaspoons Worcestershire sauce
1 dashes pepper
2 teaspoons dried parsley flakes
1 chopped onion
1 package frozen cut green beans
1 cup chopped celery
1 cup sliced -- peeled carrots
1 cup peeled -- diced potatoes
1 can cut-up tomatoes
1 can whole kernel corn -- drained

Combine all ingredients in slow cooker. Add water to cover. {About 2 cups} Stir well. Cover and cook on LOW setting for 12 hours. {Or on HIGH setting for 5-7 hours. } Before serving, remove bones, cut meat into bite-size pieces, and stir into soup.

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