Crock-Pot Beef Vegetable Soup
1 pound of Stew beef; trim, bite size
1 can of Stewed tomatoes, sliced
3 Potatoes; peeled, diced
2 Carrots, peeled, penned
1 Garlic clove, crushed
3 Peppercorns
1 Bay leaf
1 Celery stalk, chopped
1 Small onion, diced
4 cups of water
Salt and pepper to taste
1/2 teaspoon of Thyme
1 teaspoon of Parsley; chopped
2 Beef bouillon cubes
1 tablespoon of Worcestershire sauce
2 cups of 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 bay leaf before serving. You can add 1/2 cup of red wine with the vegetables for a more robust flavor. Serves 4
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