Crock-Pot Beef Vegetable Soup
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Ingredients
| 1 lb. | stew beef, trimmed into bite-sized pieces | | 1 can | stewed tomatoes, sliced | | 3 | potatoes, peeled and diced | | 2 | carrots, peeled and sliced | | 1 clove | garlic, crushed | | 3 | peppercorns | | 1 | bay leaf | | 1 stalk | celery, chopped | | 1 | sm. onion, diced | | 4 cups | water | | Salt and pepper, to taste | | 1/2 tsp. | thyme | | 1 tsp. | parsley, chopped | | 2 | beef bouillon cubes | | 1 tbsp. | Worcestershire sauce | | 2 cups | frozen mixed vegetables |
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Instructions
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. Remove the bay leaf before serving.
Author's Comments
If you are in a hurry you can do this in 3 1/2 hours on high heat. You can add 1/2 cup of red wine with the vegetables for a more robust flavor.
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soups, vegetable soup