Crock-Pot Beef Vegetable Soup

by Marilee Schabo

Servings: 4 servings

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 small 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

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.

CHEF 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.

Tagged: soups, vegetablesoup add tags

Have you made it? What'd you think?

Log in to review this recipe.