Crock-pot beef vegetable soup

4 Servings

Ingredients

Quantity	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

Directions

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.