Crock-Pot Beef Vegetable Soup

• 1 lb. stew beef, trimmed into bite-sized pieces
• 1 can stewed tomatoes, sliced
• 3 potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 1 clove garlic, crushed
• 3 peppercorns
• 1 bay leaf
• 1 stalk celery, chopped
• 1 sm. onion, diced
• 4 cups water
• Salt and pepper, to taste
• 1/2 tsp. thyme
• 1 tsp. parsley, chopped
• 2 beef bouillon cubes
• 1 tbsp. Worcestershire sauce
• 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. Remove the bay leaf before serving.

stew beef, tomatoes, potatoes, carrots, clove garlic, peppercorns, bay leaf, celery, onion, water, salt, thyme, parsley, worcestershire sauce, mixed vegetables

Taken from www.foodgeeks.com/recipes/4690 (may not work)