Crock-pot Beef Vegetable Soup Recipe

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Crock-Pot Beef Vegetable Soup

Amanda Bostic-Cook

By
@amandabosticcook



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Ingredients

1 lb
stew beef, cubed
1 can(s)
stewed tomatoes, chopped
3
potatoes, diced
2
carrots, cut into 1/4" slices
1
garlic clove, crushed
3
peppercorns
1
bay leaf
1
celery stalk, finely chopped
1 small
diced onion
4 c
water
salt and pepper to taste
1/2 tsp
thyme
1 tsp
chopped parsley
2
beef bouillon, cubes
1 Tbsp
worcestershire sauce
2 c
frozen mixed vegetables

Directions Step-By-Step

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 vegetables, 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 bayleaf before serving.
6
You can add 1/2 cup of red wine with the vegetables for a more robust flavor.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Other Tag: Quick & Easy