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    Crock-pot Beef Vegetable Soup

    Source of Recipe


    1 lb stew beef, cubed
    1 cn stewed tomatoes
    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 t parsley, chopped
    2 beef bouillon cubes
    1 tb Worcestershire sauce
    2 c frozen mixed vegetables
    1/2 cup red wine

    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.




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