Crock Pot Beef Vegetable Soup

• 1 lb stewing beef, trim, bite size
• 1 (14 ounce) can stewed tomatoes, sliced
• 3 potatoes, peeled, diced
• 2 carrots, peeled, pennied
• 1 garlic clove, crushed
• 3 peppercorns
• 1 bay leaf
• 1 stalk celery, chopped
• 1 small onion, diced
• 4 cups water
• salt and pepper
• 1/2 teaspoon thyme
• 1 teaspoon parsley, chopped
• 2 beef bouillon cubes
• 2 cups frozen mixed vegetables

1. Place all except frozen vegetables in crock pot.
2. Turn on low and cover, cooking for 6 hours.
3. One half hour before serving, turn up to high, add frozen veggies, stir and cover.
4. NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat.
5. Remove the bay leaf before serving.
6. You can add 1/2 cup of red wine with the vegetables for a more robust flavor.

stewing beef, tomatoes, potatoes, carrots, garlic, peppercorns, bay leaf, celery, onion, water, salt, thyme, parsley, mixed vegetables

Taken from www.food.com/recipe/crock-pot-beef-vegetable-soup-17093 (may not work)