Crock-Pot Beef Vegetable Soup

Name: Crock-Pot Beef Vegetable Soup
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

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By Amanda Bostic-Cook
@amandabosticcook

Rating:

★★★★★ 1 vote5

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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
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How to Make Crock-Pot Beef Vegetable Soup

Step-by-Step

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 vegetables, 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.