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by Cristy Kikkert, Echo
| 2 lbs lean stew beef (remove all fat and cut in ½ cubes |
3 medium potatoes (peeled and diced) |
| 3 carrots (peeled and thinly sliced) |
1 medium onion (thinly sliced) |
| 1 can V-8 juice |
1 cup frozen peas |
| 1 cup frozen corn |
1 cup frozen green beans |
| 1 large bag frozen mixed vegetables |
3 Tbsp dried parsley flakes |
| 1 Tbsp oregano |
1 Tbsp basil |
| 1 tsp garlic powder |
1 tsp salt |
| 1 tsp pepper |
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| Preparation & Cooking Instructions |
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Put all ingredients in crock pot (crock pot will be very full) and stir well to evenly distribute
the ingredients. Cook on high for 6 to 8 hours, stirring occasionally. As the soup cooks, the volume
reduces making it easier to stir. This “soup” turns out thicker than regular soup, but not
as thick as a stew.
Serve with French bread.
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