Veggie Beef Soup
Garlic olive oil (or regular olive oil) to coat the bottom
1 lb. beef stew meat
1 medium sweet onion chopped
3 medium carrots cut into 1/2-inch thick slices
2 small potatoes, cut into 1/2-inch cubes
1 can kernel corn
1/2 teaspoon season salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 bay leaf
2 (14 1/2 ounce) cans diced tomatoes
1-1/2 cup beef broth
1 tablespoon brown sugar
1/2 cup frozen peas
1/2 cup frozen green beans
I heated up the oil in my dutch oven and dropped the meat in with the onions browning the outside of the meat and softening the onions. Add the remaining ingredients except for peas and green beans. You add those during the last hour of cooking. Ours simmered for 4 hours. Crock pot instructions are to put it on low 6 to 8 hours or high 4 to 6.
It reminded me of my mom's beef soup :). It made the house smell wonderful. Art gave it a 5 star rating. We served it with grilled cheese and apple slices. Delish, easy and comforting. This one is going into my recipe book!
Enjoy!































