Crock-Pot Beef Vegetable Soup

Crock-Pot Beef Vegetable Soup Ingredients

1 lb Stew beef; trim, bite size	1 Small onion; diced
1 cn Stewed tomatoes; sliced	4 c Water
3 Potatoes; peeled, diced	Salt and pepper to taste
2 Carrots; peeled, pennied	1/2 ts Thyme
1 Garlic clove; crushed	1 ts Parsley; chopped
3 Peppercorns	2 Beef bouillon cubes
1 Bayleaf	1 tb Worcestershire sauce
1 Celery stalk; chopped	2 c Frozen mixed vegetables

Instructions for Crock-Pot Beef Vegetable Soup

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. Taken from the Martin County Guide. Marilee Schabo POSTED BY: ROSE CAPPOCIA Posted to MM-Recipes Digest V4 #4 by "Rfm" on Feb 03, 99

Main Ingredient: SoupCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beef	Bouillon	Carrot	Celery
Garlic	Onion	Parsley	Peppercorn
Potato	Thyme	Tomato	Worcestershire sauce

Soups Slow cook Meats Vegetables Corn Celery Carrot Onion Parsley Potato Garlic Tomato Lunch

for flavor and categorization

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