Recipe - Crockpot Beef Vegetable Soup

1 pound Stew beef; trim, bite size
1 cn Stewed tomatoes; cut or sliced up
3 Potatoes; peeled, minced
2 Carrots; peeled, pennied
1 Garlic clove; crushed
3 Peppercorns
1 Bayleaf
1 Celery stalk; chopped
1 Small onion; minced
4 cup Water
Salt and pepper to taste
One half teaspoon Thyme
1 teaspoon Parsley; chopped
2 Beef bouillon cubes
1 tablespoon Worcestershire sauce
2 cup Frozen mixed vegetables

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 One half hours on high heat. Remove the bayleaf before serving. You
can add One half cup of red wine with the vegetables for a more robust flavor.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini