Crockpot Beef Vegetable Soup

1 lb. 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 c Water
Salt and pepper to taste
1/2 ts. Thyme
1 ts. Parsley; chopped
2 Beef bouillon cubes
1 tbs. Worcestershire sauce
2 c Frozen mixed vegetables

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.

ss119703

Aunt Libby's Kitchen kitchen.mcgees.com