Crockpot beef vegetable soup
4 servings
Ingredients
| Quantity | 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. Taken from the Martin County Guide. Marilee Schabo