Crock Pot Beef Vegetable Soup

Course : Soups
Serves: 4
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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 medium 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.

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