Crockery Pot Beef Vegetable Soup

For a fuller flavor, add 1/2 cup red wine with the vegetables.

1 lb. stew beef, trimmed and cut into bite size pieces
1 can stewed tomatoes
3 potatoes, peeled, diced
2 carrots, peeled, pennied
1 clove garlic, crushed
3 peppercorns
1 bay leaf
1 rib celery, chopped

1 sm. onion, diced
4 c. water
salt and pepper to taste
1/2 tsp. thyme
1 tsp. parsley, chopped
2 beef bouillon cubes
1 tbsp. Worcestershire sauce
2 c. frozen mixed vegetables

Place all except frozed vegetables in Crockery Pot. Turn on low and cover; cook for 6 hours (high 3 hours). One half hour before serving, turn to high, add frozen veggies, stir and cover. Cook 30 minutes. Remove bay leaf before serving.

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