Tuesday, April 1, 2014

Vegetable Beef Soup


1-2 lbs of beef stew meat
1 medium onion, chopped
1/2 t. salt
1/4 t. pepper
3 cups water
1 can (14.5 oz) Italian diced tomatoes, undrained
1 can (14.5 oz) vegetable juice
1 cup celery, chopped
1 cup carrots, chopped
2 t.  sugar
1 T. parsley flakes
2 t. dried basil
1 bay leaf
3 potatoes (on cooking day)

Place all items besides potatoes in a freezer bag.  Label.  On cooking day peel and dice 3 medium potatoes into cubes.  Place meat and veggie mixture in slow cooker.  Pour V-8 juice  and 3 cups of water over it.  Cook for 6-8 hours.

No comments:

Post a Comment