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| RECIPE FOR CROCKPOT BEEF VEGETABLE SOUP |
Title: Crockpot Beef Vegetable Soup
Serves: 4
Ingredients:
| 1.00 | lb | Stew beef; trim, bite size | | 1.00 | cn | Stewed tomatoes; sliced | | 3.00 | | Potatoes; peeled, diced | | 2.00 | | Carrots; peeled, pennied | | 1.00 | | Garlic clove; crushed | | 3.00 | | Peppercorns | | 1.00 | | Bayleaf | | 1.00 | | Celery stalk; chopped | | 1.00 | | Small onion; diced | | 4.00 | c | Water | | | Salt and pepper to taste | | 0.50 | ts | Thyme | | 1.00 | ts | Parsley; chopped | | 2.00 | | Beef bouillon cubes | | 1.00 | tb | Worcestershire sauce | | 2.00 | c | Frozen mixed vegetables |
Instructions:
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 bayleaf before serving.
You can add 1/2 cup of red wine with the vegetables for a more robust flavor.
Taken from the Martin County Guide.
Marilee Schabo
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