Crock-pot Beef Vegetable Soupcrockpot 1 pound Stew beef; bite size 1 can 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 cups Water Salt and pepper to taste 1/2 teaspoon Thyme 1 teaspoon Parsley; chopped 2 Beef bouillon cubes 1 tablespoon Worcestershire sauce 2 cups 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. |
