Crock-pot beef vegetable soup %%%% drnd29a

Yield: 4 servings

Measure Ingredient
1 pounds Stew beef; trim, bite size
1 can Stewed tomatoes; sliced
3 Potatoes; peeled, diced
2 Carrots; peeled, pennied
1 Garlic clove; crushed
3 Peppercorns
1 Bayleaf
1 Celery stalk; chopped
1 Small onion; diced
4 cups Water
Salt and pepper to taste
½ teaspoon Thyme
1 teaspoon Parsley; chopped
2 Beef bouillon cubes
1 tablespoon Worcestershire sauce
2 cups Frozen mixed vegetables

Place all except frozen vegetables in crock pot. Turn on low and cover, cooking for 6 hours. One half hour before serving, turn up to high, add frozen veggies, stir and cover. NOTES: If you are in a hurry you can do this in 3½ hours on high heat. Remove the bayleaf before serving. You can add ½ cup of red wine with the vegetables for a more robust flavor. Taken from the Martin County Guide. Marilee Schabo POSTED BY: ROSE CAPPOCIA

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