Beef Vegetable Soup

Recipe By :
Serving Size : 4
Categories : Soup

1 pound beef stew meat -- cut into bite-sized pieces
14 1/2 ounces stewed tomatoes -- sliced
3 potatoes -- peeled and diced
2 carrots -- peeled and sliced
1 garlic clove -- crushed
3 peppercorns
1 bay leaf
1 celery stalk -- chopped
1 small onion -- diced
4 cups water
salt and pepper to taste
1/2 teaspoon thyme
1 teaspoon parsley -- chopped
2 beef bouillon cubes
1 tablespoon Worcestershire sauce
2 cups frozen mixed vegetables

Place all except frozen vegetables in crockpot. Turn on low and cover,
cooking for 6 hours. One half hour before serving, turn up to high, add
frozen veggies, stir and cover.
If you are in a hurry you can do this in 3 1/2 hours on high heat. Remove
the bay leaf before serving. You can add 1/2 cup of red wine with the
vegetables for a more robust flavor.

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Per Serving (excluding unknown items): 382 Calories; 11g Fat (24.8%
calories from fat); 31g Protein; 42g Carbohydrate; 8g Dietary Fiber; 63mg
Cholesterol; 514mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 4
1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.


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