Crock Pot Vegetable Beef Soup

This soup can be served in any number of different ways other than simply a soup.

Ingredients:

• 3 lbs. stew beef
• 3 Tbsp. flour
• 2 cans crushed tomatoes
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• 1 container (32 oz) beef broth
• 2 envelopes stew beef mix
• 2 Tbsp. beef bouillon
• 1 large bag frozen mixed vegetables

Directions:

Dredge the beef in the flour and brown thoroughly.

In a 5.5 qt crock pot, put all the ingredients. Add beef, including any juice in pan. Stir well.

Cook on low for 8 hours.

Making it this way, it comes out very thick which adds to it's versatility.

This soup is versatile because it can be served in many variations:

• As a soup, if thinned to the desired consistency with water.
• As a stew, if thinned less
• You can add chopped, cooked potatoes, noodles of any kind, or rice
• You can not thin it down and serve it over rice or noodles.

It makes a very delicious and hearty winter meal. I scooped it into individual size servings and put it in the freezer. Will last for 2-3 months in the freezer and can't be beat on a cold winter's day! Combine it with a grilled cheese sandwich or crackers and you've got a great meal!

Servings: 15

Time: 20 Minutes Preparation Time
8 Hours Cooking Time

By Cricket from Parkton, NC