Crockpot Veggie & Potato Soup

A great way to stretch a pound of beef, this soup is a whole supper in itself with a good hunk of peasant bread.

• Ready In: 6 hrs 10 mins
• Serves: 4

Ingredients

• 1  lb stewing beef, trim, bite size
• 1 (14 ounce) can stewed tomatoes, sliced
• 3  potatoes, peeled, diced
• 2  carrots, peeled, pennied
• 1  garlic clove, crushed
• 3  peppercorns
• 1  bay leaf
• 1  stalk celery, chopped
• 1  small onion, diced
• 4  cups water
•  salt and pepper
• 1⁄2 teaspoon thyme
• 1  teaspoon parsley, chopped
• 2  beef bouillon cubes
• 2  cups  frozen mixed vegetables

Directions

1. Place all except frozen vegetables in crock pot.
2. Turn on low and cover, cooking for 6 hours.
3. One half hour before serving, turn up to high, add frozen veggies, stir and cover.
4. NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat.
5. Remove the bay leaf before serving.
6. You can add 1/2 cup of red wine with the vegetables for a more robust flavor.