April 28, 2015.
Recipe # 118.

                                                      Chunky Vegetable Beef Soup

1 1/2-2 Pounds lean Stew Beef.
6 Large Carrots; cleaned and cut into circle slices.
6 Medium-large Potatoes; peeled and cut into small cubes.
18 Ounce Bag Frozen Soup Mix Vegetables.
3-4 Low-Sodium Beef Bouillon Cubes.
3-4 Boxes Low-Sodium Beef Broth.
Water if needed to finish filling the Crock-Pot about 3/4 or so full.

Put all of the ingredients except the Frozen Soup Mix 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 in during the last 2-4 hours of cooking time.