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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 piece 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 piece 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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