Title: Crockpot Beef Vegetable Soup
Categories: Soup
Yield: 4 Servings
| 1 | lb | Stew beef; trim, bite size |
| 1 | cn | 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 | c | Water |
| | | Salt and pepper to taste |
| 1/2 | ts | Thyme |
| 1 | ts | Parsley; chopped |
| 2 | | Beef bouillon cubes |
| 1 | tb | Worcestershire sauce |
| 2 | c | 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.
Taken from the Martin County Guide. Marilee Schabo