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Beef Vegetable Soup

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Rating: 5/5 5 stars
1 review

recipe is ready in over 5 hrs time: over 5 hrs

serves/makes:   8


recipe id: 47641
cook method: crock pot

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1 pound stew beef, trimmed, bite-size
1 can stewed tomatoes, sliced
3 potatoes, peeled, diced
2 carrots, peeled, pennied
1 clove garlic, crushed
3 peppercorns
1 bay leaf
1 celery stalk, chopped
1 small onion, diced
4 cups water
salt and pepper, to taste
1/2 teaspoon thyme
1 teaspoon fresh parsley, chopped
2 beef bouillon cubes
1 tablespoon Worcestershire sauce
2 cups 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 bay leaf before serving. You can add 1/2 cup of red wine with the vegetables for a more robust flavor.


193 calories, 4 grams fat, 21 grams carbohydrates, 18 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: EmmysMommy

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I added the frozen veggies in at the beginning and it was fine. I prefer the longer cooking time (on low). when I've tried it on HIGH it isn't as tender.

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