Crock-Pot Beef Vegetable Soup

Crock-pot Beef Vegetable Soup Recipe

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Amanda Bostic-Cook

By
@amandabosticcook


Rating:
★★★★★ 1 vote
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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

Step-By-Step

1Place all except frozen vegetables in crock pot.
2Turn on low and cover, cooking for 6 hours.
3One half hour before serving, turn up to high, add frozen vegetables, stir and cover.
4NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat.
5Remove the bayleaf before serving.
6You can add 1/2 cup of red wine with the vegetables for a more robust flavor.

About Crock-Pot Beef Vegetable Soup

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