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Easy Slow Cooker Vegetable Beef Soup
Seriously, it doesn’t get much easier than this! Throw it in the slow cooker and go out and have fun.
INGREDIENTS
1 Pound Boneless Beef Chuck Pot Roast (Cut Into 3/4 Inch Pieces)
1 Tablespoon Canola Oil
4 Cups Water
1 Can Undrained Diced Tomatoes (14.5 Ounces)
2 Cups Frozen Mixed Vegetables
2 Medium Peeled & Chopped Potatoes
1 Ounce Onion Soup Mix
1 Teaspoon Instant Beef Bouillon Granules
1/2 Teaspoon Freshly Ground Pepper
1 Minced Garlic Clove
In a large-size skillet brown meat pieces in hot oil over a medium-high heat. Drain fat. In a 4 quart slow cooker place meat and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle into bowls and serve with hot French bread and a garden salad. Serves 6
© Victoria Hart Glavin