Crockery pot old-fashioned vege/beef soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Leek; wash/chop |
| 3 | Ribs celery; chopped | |
| 6 | Carrots; peel/chop | |
| 1 | can | Corn; (10.5 oz) drained or frozen corn |
| 3 | Baking potatoes; peeled, cut in 1/2\" cubes | |
| 1 | pounds | Boneless beef chuck or round steak; trim of fat, cut in 1/2\" cubes |
| 1 | can | Stewed tomatoes; undrained, 14.5 oz |
| ¼ | cup | Tomato paste |
| 3 | cups | Water |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | Cloves garlic; minced | |
| 1 | pack | Powdered instant |
| Beef broth | ||
Directions
In a 6-quart electric crockery-cooker, combine all ingredients. Stir to mix well. Cover and cook on low-heat setting 8 to 9 hours, or until meat is tender. Submitted by Susan Wolfe >From the recipe files of Carole Walberg Recipe by: 365 Easy One-Dish Meals - Natalie Haughton Posted to MM-Recipes Digest by Tracy Waltermyer <inadayz@...> on Aug 25, 1998, converted by MM_Buster v2.0l.