Crock Pot Beef Vegetable Soup

Ingredients

• 1 lb boneless beef chuck roast, trimmed and cut into bite size pieces
• 3 medium carrots, cut into 1/2-inch thick slices
• 2 stalks celery, sliced into 1/2-inch thick slices
• 2 small yukon gold potatoes, cut into 1/2-inch cubes
• 1 medium sweet onion, chopped
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon basil
• 1/2 teaspoon dried oregano
• 1 bay leaf

• 2 (14 1/2 ounce) cans diced tomatoes
• 1 cup beef broth
• 1 tablespoon brown sugar (optional)
• 1/2 cup frozen peas
• 1/2 cup frozen green bean
• fresh parsley sprig (optional)

Directions

1. 1

   In a 3 1/2 or 4 quart slow cooker, combine beef chuck pieces, sliced carrots, sliced celery, cubed potatoes and chopped onion.

2. 2

   Sprinkle with seasonings.

3. 3

   Add bay leaf, tomatoes with their juices and broth and brown sugar.

4. 4

   Stir until all ingredients are combined.

5. 5

   Cover, cook on low heat for 8-10 hours or on high for 4-5 hours.

6. 6

   About 1 hour before soup is done, stir in the peas and green beans.

7. 7

   Remove and discard bay leaf.

8. 8

   To serve, garnish with parsley if desired.