Slow Cooker Vegetable Soup
Source of Recipe
Aunt Saunny
1 lb boneless round steak, cut into 1/2-inch cubes
1 can (14-1/2 oz) diced tomatoes, undrained
3 C water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 t dried basil
1/2 t dried oregano
1/2 t salt
1/2 t pepper
1-1/2 C frozen mixed vegetables
In slow cooker, combine the first 12 ingredients.
Cover and cook on high for 6 hours. Add vegetables;
cover and cook on high for 2 hours longer, or until
the meat and vegetables are tender. Makes 8-10
servings.
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