Vegetable Beef Soup - Slow Cooker |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 10 |
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A hot soup for those chilly nights. A loaf of crusty bread to dunk in your bowl - oh yeah! This is winter comfort food at this house - especially after a day at the ski hill. Sometimes I will throw some barley in for a change. Try it - I think you'll like it. Ingredients:
1 lb stew meat, cut into 1/2 ",cubes (i prefer the premium stew meat) |
1 (14 1/2 ounce) can diced tomatoes, undrained |
3 cups water |
2 medium potatoes, peeled and cubed |
2 medium onions, diced |
3 celery ribs, sliced |
2 carrots, sliced |
3 beef bouillon cubes |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups frozen mixed vegetables |
Directions:
1. In a slow cooker, combine the first 12 ingredients.
2. Cover and cook on high for 6 hours.
3. Add vegetables, cover and cook for 2 hours longer or until meat and vegetables are tender.
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