|Beef shanks||1 Pound (Impounds)|
|Vegetable oil||2 Tablespoon|
|Water||5 Cup (80 tbs)|
|Potatoes||4 Medium, diced|
|Carrots||5 , sliced|
|Celery stalks||3 , sliced|
|Cubed pumpkin||1 Cup (16 tbs) (If Available)|
|Onion||1 , chopped|
|Scallions||2 , sliced|
|Cabbage||1⁄2 Pound, shredded|
|Canned tomato sauce||1 4⁄5 Ounce|
|Salt||1 1⁄4 Teaspoon|
|Cooked rice||1 Cup (16 tbs)|
|Frozen green beans||10 Ounce, Defrosted|
|Chopped parsley||1 Teaspoon|
Brown beef shanks in hot oil in a large skillet.
Place in slow cooker.
Add some of the water to the skillet and stir to pick up the browned bits.
Add to the slow cooker along with the potatoes, carrots, celery, pumpkin, onion, scallions, cabbage, tomato sauce, and salt.
Cover and cook on low about 8 hours.
Remove meat, cube, and return it to soup.
Add cooked rice, beans, rosemary, and sage.
Cover and continue cooking on high about 10 minutes.
Serve soup hot, garnished with parsley.