October 24, 2015.

Recipe # 297.

                                                            Vegetable Beef Soup

1-2 Pounds Lean Stew Meat.
5-6 Large Carrots; cleaned and cut into circle slices.
5-6 Potatoes; peeled and cut into small cubes.
1 Can Diced Tomatoes. (can use Low-Sodium).
1 Large Can or Bottle V-8 Juice (can use Low-Sodium).
16 Ounce Bag Frozen Soup Mix.
2-3 Low Sodium Beef Bouillon Cubes or 1 Teaspoon Beef Base.
Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil for browning.

Season and brown the Stew Meat in the Olive Oil.
Transfer into the Crock-Pot with a slotted spoon.
Add in all of the other ingredients except the Frozen Vegetables.
Stir together well. Cover and cook on Low for 8-12 hours or on High for 4-6 hours.
Add the Frozen ingredients in during last 1-2 hours of cooking time.