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Crockpot Vegetable Beef Soup

Guest Author - Sandy Moyer

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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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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