February 27, 2016.
Recipe # 58.
Vegetable Beef Soup
1 1/2 Pounds Lean Stew Meat.
1 Pound Fresh or Frozen Cut Carrots.
5-6 Medium-Large Potatoes; peeled and cut into small cubes.
1 Pound Frozen Soup Mix or Mixed Vegetables.
1 Large Can or Bottle V-8 Juice.
1 Can Diced Tomatoes.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
1-2 Teaspoons Beef Base or 2-3 Low Sodium Beef Bouillon Cubes.
Water to finish filling the Crock-Pot.
Olive Oil for browning.
Season and brown the Stew Meat in the Olive Oil.
Transfer into the Crock-Pot.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-12 hours or on High for 4-6 hours or until done, tender and simmered well.
Serve with Crackers or whatever you like. A yummy and healthy dish!
