Crock-Pot Beef Vegetable Soup

Course : Crockpot
Serves: 4
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Ingredients:

1 pound Stew beef -- bite size
1 can Stewed tomatoes -- sliced
3 medium Potatoes; peeled -- diced
2 medium carrots; peeled -- pennied
1 clove Garlic -- crushed
3 pieces Peppercorns
1 medium Bayleaf
1 medium Celery stalk -- chopped
1 Small onion -- diced
4 cups Water
1 teaspoon salt and pepper to taste
1/2 teaspoon Thyme
1 teaspoon Parsley -- chopped
2 pieces Beef bouillon cubes
1 tablespoon Worcestershire sauce
2 cups Frozen mixed vegetables
 

Preparation / 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 3 1/2 hours on high heat. Remove the bayleaf before serving. You can add 1/2 cup of red wine with the vegetables for a more robust flavor.


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