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Vegetable Soup




Source of Recipe


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List of Ingredients







1 to 1 1/2 pounds stew beef
1/4 cup all-purpose flour
Salt and pepper to taste
1/4 cup olive or vegetable oil
2 large cans tomatoes
2 cups water, vegetable juice or tomato juice
3 beef bouillon cubes or 2 tablespoons beef bouillon granules
1 package frozen mixed vegetables
2 cups diced potatoes
1 package Lipton onion soup mix
1 medium onion, chopped
1 garlic clove, crushed
1 teaspoon each oregano, thyme, and basil
1 teaspoon freshly ground black pepper

Trim beef of any large amounts of fat (leave small amounts because it adds flavor). Dredge the beef in the flour seasoned with the salt and pepper.

Heat the oil in a skillet over medium-high heat and cook the beef in the hot oil, in 2-3 batches, turning frequently until browned on the outside. Drain and set aside. Place the tomatoes in slow cooker, using a potato masher or forks to break up the tomatoes. Add the remaining ingredients, including the beef, and stir well. Cook on high for 6 to 7 hours.

Recipe