Hearty Vegetable Soup

2 lb. cross-cut beef shanks  1 cup chopped

1 tablespoon salt

1 cup sliced pared carrots

1 1/2 teaspoons Worcestershire sauce

1 cup diced peeled potatoes or turnips

Dash pepper

1 can (16 oz.) whole tomatoes

2 teaspoons dried parsley flakes

1 medium onion, chopped

1 package (10 oz.) frozen cut green beans, thawed

Combine all ingredients in Crock-Pot. Add water to cover barely (about 2 cups); stir well. Cover and cook on Low setting for 12 to 18 hours (on High setting for 5 to 7 hours).  Before serving, remove meat and bones; cut meat into bite-size pieces and stir into soup.

6 servings (about 3 quarts).