Crockery Pot Old-Fashioned Vege/Beef Soup

• 1 each leeks washed, chopped
• 3 each celery ribs, chopped
• 6 each carrots peeled, chopped
• 10 1/2 ounces corn canned, drained or frozen corn
• 3 each potatoes peeled, cut in 1/2 inch cubes
• 1 pound beef boneless chuck or round steak, trimmed of fat, cut in 1/2 inch cubes
• 14 1/2 ounces tomatoes can, stewed, undrained
• 1/4 cup tomato paste
• 3 cups water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 each garlic cloves, minced
• 1 each beef stock package, powdered instant

1. In a 6-quart electric crockery-cooker, combine all ingredients.
2. Stir to mix well.
3. Cover and cook on low-heat setting 8 to 9 hours, or until meat is tender.

leeks washed, celery, carrots, corn, potatoes, chuck, tomatoes, tomato paste, water, salt, black pepper, garlic, beef stock

Taken from recipeland.com/recipe/v/crockery-pot-old-fashioned-vege-2246 (may not work)