- 2 pounds [900 g] soup bones
or
1 pound [454 g] beef short ribs
- 8 cups [2 L] water
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] celery salt
- 1 small onion, chopped
- 1 cup [250 mL] carrot dices
- 1/2 cup [125 mL] celery dices
- 2 cups [500 mL] potato dices
- 1 pound [454 g] can whole kernel corn, undrained
- 1 pound [454 g] can tomatoes, cut-up
- 2 peeled turnips, finely chopped
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- Arrange soup bones or beff short ribs into crock pot.
- Pour in water then mix in salt, celery salt, chopped onion and carrot and celery dices.
- Cover and cook on low for 4 to 6 hours.
- Remove soup bones or beef short ribs; chop meat and return to pot.
- Add potato dices, undrained corn kernels, cut-up tomatoes and finelt chopped turnips.
- Cover and cook on high, for 2 to 3 hours more.
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