Recipe #312.
Holiday Countdown.
                                                       Fall Vegetable Beef Soup

1 1/2-2 Pounds Lean Stew Meat.
5-6 Potatoes; peeled and cut into small cubes.
5-6 Large Carrots (different varieties); cleaned and sliced.
1-2 Cups Squash; peeled and cut into small cubes.
1-2 Bags Frozen Soup Mix Vegetables.
1 Large Can or Bottle Reduced Sodium V-8 Juice.
1 Can Low-Sodium Diced Tomatoes.
2-3 Low-Sodium Beef Bouillon Cubes.
1 Box Low-Sodium Beef Broth.
Water to fill the Crock-Pot about 3/4 full.

Put the Stew Meat, Beef Broth and Bouillon into the Crock-Pot.
Cover and cook on High for 2-3 hours.
Add in the all of the other ingredients except the Frozen Vegetables.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Frozen Vegetables during last 1-2 hours of cooking time.