Soups recipes

CROCK-POT BEEF VEGETABLE SOUP

Course : Soups
Serves: 4

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Ingredients:

1 pound Stew beef -- trim, 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 pieces Bayleaf

1 medium Celery stalk -- chopped

1 Small onion -- diced

4 Cup Water

1 teaspoon salt and pepper to taste

1/2 teaspoon Thyme

1 teaspoon Parsley -- chopped

2 piece Beef bouillon cubes

1 tablespoons Worcestershire sauce

2 Cup 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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