Place smells like Gram's house.
1 2-pound bag of frozen mixed vegetables
2 1/2 pounds of stewing beef cubes
A sizeable beef soup bone
2 28-ounce cans of crushed tomatoes
1 large onion (or 3 cooking onions), diced
2 stalks of celery, diced
1 spoonful of minced garlic
2 beef bullion cubes
1 tablespoon of Parsley flakes
1 teaspoon of ground Basil
1 teaspoon of ground Thyme
1 teaspoon of black pepper
2 teaspoons of salt
In a 6-quart crock pot, add all of the ingredients (including the soup bone, but save
the beef cubes for later), and turn it on
Auto, which is High for two hours and Low
after that.

Prepare the beef cubes after the soup has cooked for about 4 hours. In a large skillet
on high heat, brown the beef in a little oil, half of it at a time because too much meat
will steam it rather than brown it. Don't burn it, but brown and season it very well to
bring out maximum flavor.

Add the browned beef to the crock pot. Add water to fill it, and allow it to cook for
2 to 4 hours more, stirring occasionally. Remove the soup bone before serving.
The Soup Chef presents ...
Beef Vegetable Soup
at The Fatted Café
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