Crock Pot Beef Vegetable Soup |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 4 |
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A great way to stretch a pound of beef, this soup is a whole supper in itself with a good hunk of peasant bread. Ingredients:
1 lb stewing beef, trim, bite size |
1 (14 ounce) can stewed tomatoes, sliced |
3 potatoes, peeled, diced |
2 carrots, peeled, pennied |
1 garlic clove, crushed |
3 peppercorns |
1 bay leaf |
1 stalk celery, chopped |
1 small onion, diced |
4 cups water |
salt and pepper |
1/2 teaspoon thyme |
1 teaspoon parsley, chopped |
2 beef bouillon cubes |
2 cups frozen mixed vegetables |
Directions:
1. Place all except frozen vegetables in crock pot.
2. Turn on low and cover, cooking for 6 hours.
3. One half hour before serving, turn up to high, add frozen veggies, stir and cover.
4. NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat.
5. Remove the bay leaf before serving.
6. You can add 1/2 cup of red wine with the vegetables for a more robust flavor.
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