Nancy's Vegetable Beef Soup

Ingredients

• 2 lbs stew meat, cut up

• 1 (15 ounce) can corn

• 1 (15 ounce) can green beans
• 1 lb peas, frozen
• 40 ounces tomatoes, stewed
• 5 beef bouillon cubes
• Tabasco sauce, to taste
• 2 teaspoons salt

Directions

1. 1

   Combine all ingredients in slow cooker. Do not drain vegetables.

2. 2

   Add water to fill slow cooker to within 3 inches of top.

3. 3

   Cover. Cook on Low 8 hours, or until meat is tender and vegetables are soft.

4. 4

   Variation: Add 1 large onion, sliced, 2 cups sliced carrots, and 3/4 cup pearl varley to mixture before cooking.