Crockpot recipes

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.

Crock-Pot Beef Vegetable Soup

Ingredients:

Preparation / Directions:

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