Crock-pot Beef Vegetable Soupbeef, soups 1 lb stew beef; trim, bite size 1 can stewed tomatoes; sliced 3 potatoes; peeled, diced 2 carrots; peeled, pennied 1 garlic clove; crushed 3 peppercorns 1 bayleaf 1 celery stalk; chopped 1 small onion; diced 4 cup water 1 salt and pepper to taste 1/2 teaspoon thyme 1 teaspoon parsley; chopped 2 beef bouillon cubes 1 tablespoon worcestershire sauce 2 cup frozen mixed vegetables 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. |
