Crockpot Beef Vegetable Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Stew beef, trim, bite size
1 Small: onion, diced
1 can: Stewed tomatoes, sliced
4 cup: Water,
3: Potatoes, peeled, diced
Salt and pepper to taste,
2: Carrots, peeled, pennied
1/2 tsp: Thyme,
1: Garlic clove, crushed
1 tsp: Parsley, chopped
3: Peppercorns,
2: Beef bouillon cubes,
1: Bayleaf,
1 tbsp: Worcestershire sauce,
1: Celery stalk, chopped
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Soup/stew