June 1, 2015.
Recipe # 152.

                                                              Vegetable Beef Stoup

This is what we made yesterday. I've had a sore throat and it sounded good; so we gave it a try. Low and behold it was very good! It felt good and soothing on my throat; too. It's a combination of Stew and Soup; so, "Stoup." That's what Rachael Ray calls it, anyway. She says it's thicker than soup, but not quite a stew. Ours was more like Chunky Soup. It was my idea, but my husband helped me with it since I've been sick. Ok; here is the recipe.

                                                               Vegetable Beef Stoup

1 Pound lean Stew Meat.
6-8 Small Potatoes; peeled and cut into small cubes.
5-6 Large Carrots; peeled and cut into circle slices.
2 Bags Frozen Soup Mix.
1 Can Low Sodium Diced Tomatoes.
1 Large Bottle Low Sodium V-8 Juice.
2-3 Low Sodium Beef Bouillon Cubes or equivalent in Beef Soup Base.
Water to finish filling the Crock-Pot about 3/4 full or so.

Put all of the ingredients except the Frozen Vegetables and Water into the Crock-Pot.
Stir together well.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.
Add the Frozen Vegetables and Water in during the last 2-3 hours of cooking time.