Hearty Vegetable Soup


Submitted By: Debbie Reed

Ingredients

  • 2 lbs. cut beef
  • 1½ tsps. Worcestershire sauce
  • 2 tsps. dried parsley flakes
  • 1 (10 oz.) pkg. frozen green beans, thawed
  • 1 cup diced, peeled potatoes or turnips
  • 1 tbsp. salt
  • Dash of black pepper
  • 1 medium onion, chopped
  • 1 cup sliced, pared carrots
  • 1 cup chopped celery
  • 1 (16 oz.) can whole tomatoes

    • Instructions


    Combine all ingredients in crock pot. Add water to barely cover (about 2 cups); stir well.
    Cover and cook on low setting for 12 to 18 hours (on high setting for 5 to 7 hours).
    Before serving, remove meat and bones; cut meat into bite-size pieces and stir into soup.
    Makes 6 servings or about 3 quarts.