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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I'm currently retired and an Assistant Scout Master of a troop. I've taught boys to cook for 35 years. This is a nice recipe for teaching basic cooking skills. Plus, the soup cooks all day, leaving you free to do other things.—Earnest Riggs, Niles, Michigan Ingredients:
2 pounds beef stew meat, cut into 1/2-inch pieces |
2 tablespoons canola oil |
2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes |
3 cups tomato juice |
1 can (14-1/2 ounces) beef broth |
4 medium red potatoes, cut into 1/2-inch pieces |
3 medium carrots, halved and thinly sliced |
2 celery ribs, chopped |
1 medium onion, finely chopped |
2-1/2 cups chopped cabbage |
1-1/2 cups frozen corn |
1-1/4 cups frozen baby lima beans |
4 teaspoons beef bouillon granules |
1 teaspoon salt |
3/4 teaspoon pepper |
Directions:
1. In a large skillet, brown beef in oil; drain. Transfer to a 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Yield: 12 servings (about 4 quarts).
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