Crockpot Beef Vegetable Soup

1 review, 4 star(s). 100% would make again

Ready in 1h

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

Original recipe makes 4



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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Haven't tasted yet but it is cooking. If cooking for 6 servings, try the amount listed first. I doubled and can't get it all in the crock-pot. If anything the house smells great.
Kemery 4y ago

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