Aunt Phoebe's Crock Pot Beef Veggie Soup

• 1 lb chuck steak, cubed
• 1 lb sirloin steak, cubed
• salt and pepper
• 3 -4 cups water
• 8 ounces frozen corn, thawed in microwave
• 8 ounces frozen green beans, thawed in microwave
• 1 12 cups fresh carrots, cubed
• 1 (14 1/2 ounce) can stewed tomatoes
• 4 medium potatoes, chopped
• 1 (8 ounce) can tomato sauce
• 1 (14 ounce) can beef broth
• 1 teaspoon parsley flakes (fresh herbs are hard to find in my area)
• 12 teaspoon paprika
• 14 teaspoon garlic powder
• 18 teaspoon tarragon
• 14 teaspoon chili powder
• 18 teaspoon cumin
• ground cloves

1. I use kitchen shears to cube and trim fat.
2. Base: The 3 or 4 cups of water depends on how much evaporation your cooker creates.
3. Simmer on high for 2 1/2 hours.
4. After adding veggies and spices, stir and simmer until you are pleased with the taste.
5. Approximately another 2 1/2 to 3 hours.
6. Note: If I want to reduce cook time on this recipe I will sometimes saute` the celery and carrots before adding to the cooker.
7. I usually serve corn fritters or cornbread with this soup.

chuck steak, sirloin steak, salt, water, frozen corn, green beans, fresh carrots, tomatoes, potatoes, tomato sauce, beef broth, parsley, paprika, garlic, tarragon, chili powder, cumin, ground cloves

Taken from www.food.com/recipe/aunt-phoebes-crock-pot-beef-veggie-soup-320822 (may not work)