Crock-pot Beef Vegetable Soup %%%% Drnd29a Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Stew beef, trim, bite size
1 can: Stewed tomatoes, sliced
3: Potatoes, peeled, diced
2: Carrots, peeled, pennied
1: Garlic clove, crushed
3: Peppercorns,
1: Bayleaf,
1: Celery stalk, chopped
1 Small: onion, diced
4 cup: Water,
Salt and pepper to taste,
1/2 tsp: Thyme,
1 tsp: Parsley, chopped
2: Beef bouillon cubes,
1 tbsp: Worcestershire sauce,
2 cup: Frozen mixed vegetables,
Directions:
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 POSTED BY: ROSE CAPPOCIA
Source from luhu.jp
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 POSTED BY: ROSE CAPPOCIA
Source from luhu.jp