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Monday, June 11, 2007

Vegetable Soup

1 pound lean stew meat, cut into small pieces and rinsed
1 (28 ounce) can tomatoes
12 ounces frozen mixed vegetables
4 beef bouillon cubes
1 medium onion, chopped
1/3 cup barley or 1/2 thin noodles

Put meat, tomatoes, vegetables, bouillon cubes and onion into a crock pot in order listed. Fill crock pot to within 1 inch of the rim with water. Cook on LOW for 24 hours. Add barley or noodles 3 to 4 hours before serving.

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