Crock Pot Beef Vegetable Soup

• 1 lb boneless beef chuck roast, trimmed and cut into bite size pieces
• 3 medium carrots, cut into 1/2-inch thick slices
• 2 stalks celery, sliced into 1/2-inch thick slices
• 2 small yukon gold potatoes, cut into 1/2-inch cubes
• 1 medium sweet onion, chopped
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon basil
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 cup beef broth
• 1 tablespoon brown sugar (optional)
• 1/2 cup frozen peas
• 1/2 cup frozen green beans
• fresh parsley sprig (optional)

1. In a 3 1/2 or 4 quart slow cooker, combine beef chuck pieces, sliced carrots, sliced celery, cubed potatoes and chopped onion.
2. Sprinkle with seasonings.
3. Add bay leaf, tomatoes with their juices and broth and brown sugar.
4. Stir until all ingredients are combined.
5. Cover, cook on low heat for 8-10 hours or on high for 4-5 hours.
6. About 1 hour before soup is done, stir in the peas and green beans.
7. Remove and discard bay leaf.
8. To serve, garnish with parsley if desired.

boneless beef chuck roast, carrots, stalks celery, gold potatoes, sweet onion, seasoning salt, thyme, basil, oregano, bay leaf, tomatoes, beef broth, brown sugar, frozen peas, frozen green beans, parsley

Taken from www.food.com/recipe/crock-pot-beef-vegetable-soup-365049 (may not work)