Fayla's Fabulous Food Calendar

Crockery Pot Beef & Vegetable Soup

For a fuller flavor, add 1/2 cup red wine with the vegetables.
1 pound stew beef, trimmed and cut into bite size pieces
1 can stewed tomatoes
3 potatoes, peeled, diced
2 carrots, peeled, cut in penny circles
1 clove garlic, crushed (or jar minced garlic)
3 peppercorns
1 bay leaf
1 rib celery, chopped
1 sm. onion, diced
4 c. water
Salt and pepper to taste
1/2 tsp. thyme
1 tsp. parsley, chopped
2 beef bouillon cubes
1 tbsp. Worcestershire sauce
2 c. frozen mixed vegetables

DIRECTIONS
Place all except frozen vegetables in Crock-Pot. Turn on low and cover; cook for 6 hours (high 3 hours). One half hour before serving, turn to high; add frozen veggies, stir and cover. Cook 30 minutes. Remove bay leaf before serving.