Busy Day Beef-Vegetable Soup

• 1 lb boneless beef chuck
• 3 medium carrots, peeled and cut into 1/2-inch pieces
• 2 small potatoes, cut into 1/2-inch pieces
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme, crushed
• 1 bay leaf
• 2 (14 1/2 ounce) cans diced tomatoes, undrained
• 1 cup water
• 1/2 cup frozen peas
• fresh parsley sprig

1. Trim fat from meat; cut meat into 3/4-inch pieces.
2. In a 3 1/2 or 4-quart slow cooker, combine meat, carrots, potatoes, and onion.
3. Sprinkle with salt and thyme; add bay leaf.
4. Pour in undrained tomatoes and the water.
5. Cover and cook on LOW for 8-10 hours (6 hours in my slow cooker).
6. Discard bay leaf.
7. Stir in frozen peas.
8. If desired, garnish each serving with parsley.

boneless beef chuck, carrots, potatoes, onion, salt, thyme, bay leaf, tomatoes, water, frozen peas, parsley sprig

Taken from www.food.com/recipe/busy-day-beef-vegetable-soup-477745 (may not work)