Beef, Beet And Cabbage Soup (Crock Pot And Ww)

• 2 teaspoons olive oil
• 1 lb chuck or 1 lb stewing beef, cut into pieces
• 1 onion, thinly sliced
• 4 beets, trimmed, peeled and diced
• 3 carrots, sliced
• 1 cup cabbage, sliced
• 1 (14 1/2 ounce) can tomatoes, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 8 cups beef broth (I used 1 can chicken broth and 1 can beef broth)

1. In a large skillet over medium high heat heat the oil and then add the beef, cooking until browned (10 minutes). Transfer beef to slow cooker.
2. Add onions to skillet and cook until softened (5 minutes). Transfer to slow cooker with the remainder of the ingredients.
3. Cover and cook on low for 8-10 hours.
4. Remove bay leaf and serve.

olive oil, chuck, onion, beets, carrots, cabbage, tomatoes, salt, pepper, bay leaf, beef broth

Taken from www.food.com/recipe/beef-beet-and-cabbage-soup-crock-pot-and-ww-356958 (may not work)