Aunt Phoebe's Crock Pot Beef Veggie Soup

My Great Aunt used this recipe and handed it down to my Mother. It is a staple in the Fall and Winter around my house.

• Ready In: 5 hrs 30 mins
• Serves: 12

Ingredients

• Base for soup

• 1  lb  chuck steak, cubed
• 1  lb  sirloin steak, cubed
•  salt and pepper
• 3 -4  cups water

• Add

• 8  ounces frozen corn, thawed in microwave
• 8  ounces frozen green beans, thawed in microwave
• 1 1⁄2 cups fresh carrots, cubed
• 1 (14 1/2ounce) can stewed tomatoes
• 4  medium potatoes, chopped
• 1 (8 ounce) can tomato sauce
• 1 (14 ounce) can beef broth
• 1  teaspoon parsley flakes (fresh herbs are hard to find in my area)
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon garlic powder
• 1⁄8 teaspoon tarragon
• 1⁄4 teaspoon chili powder
• 1⁄8 teaspoon cumin
•  ground cloves

Directions

1. I use kitchen shears to cube and trim fat.
2. Base: The 3 or 4 cups of water depends on how much evaporation your cooker creates. Simmer on high for 2 1/2 hours.
3. After adding veggies and spices, stir and simmer until you are pleased with the taste. Approximately another 2 1/2 to 3 hours.
4. Note: If I want to reduce cook time on this recipe I will sometimes saute` the celery and carrots before adding to the cooker.
5. I usually serve corn fritters or cornbread with this soup.