January 25, 2007 Crock Pot Beef Vegetable Soup

Easy Tastebud Delights

1.26 Edition (January 25, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Here is a recipes that would be perfect for a COLD, winter day. Don't let the number of ingredients intimidate you. This is GOOD!! ENJOY!

Crock Pot Beef Vegetable Soup

1 lb. of stewing beef, cut into bite-sized pieces
1 large can of diced tomatoes
3 peeled and diced potatoes
2 peeled and sliced carrots
1 crushed garlic clove
3 whole peppercorns
1 bay leaf
1 chopped celery stalk
1 small diced onion
4 cups of water
Salt and pepper to taste
1/2 tsp. of thyme
1 tsp. of chopped parsley
2 beef bouillon cubes
1 tbsp. of Worcestershire sauce and
2 cups of frozen mixed vegetables

1. Place all the ingredients except the frozen vegetables into the crock pot. Turn on low, cover and cook for six hours.
   
2. One half hour before serving, turn up to high, add the frozen veggies, stir and cover. Remove the bay leaf before serving.

Serve with a simple salad and crusty bread.

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