Vegetable Beef Soup - Slow Cooker

A hot soup for those chilly nights. A loaf of crusty bread to dunk in your bowl - oh yeah! This is winter comfort food at this house - especially after a day at the ski hill. Sometimes I will throw some barley in for a change. Try it - I think you'll like it.

• Ready In: 8 hrs 10 mins
• Serves: 8-10

Ingredients

• 1  lb  stew meat, cut into 1/2 ",cubes (I prefer the premium stew meat)
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 3  cups water
• 2  medium potatoes, peeled and cubed
• 2  medium onions, diced
• 3  celery ribs, sliced
• 2  carrots, sliced
• 3  beef bouillon cubes
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 cups  frozen mixed vegetables

Directions

1. In a slow cooker, combine the first 12 ingredients.
2. Cover and cook on high for 6 hours.
3. Add vegetables, cover and cook for 2 hours longer or until meat and vegetables are tender.