Monday, October 12, 2009

Beef Vegetable Soup - Monday Munchies

Soup season is here!!! This is one of my favorite soups for the winter. It also freezes well.


1 lb beef roast, cooked and pulled
14 1/2-oz can diced tomatoes
2 carrots, sliced
2 celery stalks, sliced
2 medium onions, diced
2 medium potatoes, diced
3 cups water
1/2 tsp coarse black pepper
3 beef bouillon cubes
*10-oz bag frozen mixed vegetables

Put all ingredients except frozen veggies in Crock-Pot. Cover. Cook on low 8 to 12 hours (High 4-6 hours). *Add frozen veggies during last 2 hours of cooking.

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