Wednesday, April 15, 2009

Beef Vegetable Soup

This was totally yummy and my Maddie had thirds!

1 lb boneless beef chuck roast cut into bite sized pieces
3 medium carrots, sliced
2 small potatoes, peeled and cut into cubes
1 medium onion, chopped
1/2 tsp salt
1/2 tsp dried thyme
1 bay leaf
2 14 oz can diced tomatoes
1 C water
1/2 C loose-pack frozen peas

1) In a slow cooker, combine beef, carrots, potatoes and onion. Sprinkle with salt and thyme. Add to bay leaf, tomatoes with juices and water. Stir to combine everything.
2) Cover, cook on low 8 to 10 hours or high 4 to 5 hours.
3) Remove and discard bay leaf. stir in peas.

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