Recipe of the Day #73.

                                                           Beef Pot Pie Soup

1 1/2 Pounds Lean Stew Meat.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
Small amount of Olive Oil.
1 Pound bag Crinkle Cut Carrots.
1 Pound bag Green Peas.
4 Large Potatoes; peeled and cut into small cubes.
1 Small box of Mushrooms; cleaned and sliced.
2 Cans Reduced fat and Sodium Beefy Cream of Mushroom Soup.
2 Cans of Water.
1 Can Low-Sodium and Low-Fat Beef Broth.
2-3 Low-Sodium Beef Bouillon Cubes.

Brown the Meat, Onions and Garlic in the Olive Oil over medium-high heat until the Meat is brown and the Vegetables are tender.
Put the browned Meat and Vegetables into the Crock-Pot with a slotted spoon.
Add in the Potatoes, Mushrooms, Mushroom Soup, Beef Stock, Water, and Bouillon Cubes into the Crock-Pot.
Cover and cook on Low for 8-10 hours or on High for 5-6 hours.
Add the Frozen Vegetables during last 2 hours of cooking time.