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Crockpot Vegetable Beef Soup

Crockpot Vegetable Beef Soup
  • 1 lean beef roast, about 1-1/2 to 2 pounds
  • carrots - 1/2 to 2 cups, thinly sliced or diced
  • potatoes - about 4 medium size, peeled and cubed
  • celery - 2 ribs - chopped
  • 1 medium onion - chopped
  • corn - 1 box frozen, thawed
  • peas - 1 box frozen, thawed
  • lima beans - 1 box frozen, thawed
  • 1/2 tsp. thyme
  • parsley - a few sprigs of fresh, chopped or 1 tsp. dried
  • 3 cups beef stock - homemade or use low-fat canned beef broth
  • 1 - 16 oz. can tomatoes, crushed
  • 1 - 4 oz. can tomato sauce
  • 1 tsp. salt or to taste
  • dash of pepper, to taste

Preparation -
Mix all ingredients in a large crock-pot. Cover and cook on high for 1 hour. Reduce the temperature to low and cook for about 10 hours. Remove the beef from the crock-pot. Remove the meat from the bone. Discard the bone. Shred and/or dice the meat into small pieces. Stir the meat into the soup. Cook for about 30 more minutes before serving.


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