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Rosemary and Thyme Garden Soup




Source of Recipe


Oldfashionedliving.com

2 quarts water
2 lbs. beef roast cut into cubes as stew meat
2 3/4 cups baby carrots or sliced carrots
2 medium onions
4 stalk celery, diced
3 cups red potatoes, chopped
2 cups turnips, diced
2 cups chopped green cabbage
2 1/3 cups green beans, ends trimmed, cut into pieces
1/2 cup tomato paste
1 tbsp. fresh minced parsley
2 teaspoons dried basil
1/2 teaspoon dried, crushed rosemary
1 teaspoon dried thyme

Brown the beef in a skillet with a small amount of oil. Add
the onions and sauté till softened. Place all the ingredients
in a crock pot, then place the onions and roast in with it
and stir. If the broth starts to run low add more water or
beef stock to the crock pot. Cook on low all day, or put
on about noon and cook for 5-6 hours on high. 8-10 Servings