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  Crock-pot beef vegetable soup
 
Yield: 4 Servings
 
1 lb Stew beef; trim bite size      1 cn Stewed tomatoes; sliced
3 Potatoes; peeled diced      2 Carrots; peeled pennied
1 Garlic clove; crushed      3 Peppercorns
1 Bayleaf      1 Celery stalk; chopped
1 Small onion; diced      4 c Water Salt and pepper to taste
1/2 ts Thyme      1 ts Parsley; chopped
2 Beef bouillon cubes      1 tb Worcestershire sauce
2 c Frozen mixed vegetables
 Place all except frozen vegetables in crock pot. Turn on low and cover cooking for 6 hours. One half hour before serving turn up to high add frozen veggies stir and cover. NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat. Remove the bayleaf before serving. You can add 1/2 cup of red wine with the vegetables for a more robust flavor.

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