Slow Cooker Vegetable Beef Soup

By ldelmas

Ingredients

• 1 lb beef stew meat, cut into bite-size pieces if needed
• 1/2 lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups)
• 1 medium onion, chopped (1/2 cup)
• 4 cloves garlic, finely chopped
• 1 teaspoon seasoned salt
• 1/2 teaspoon pepper
• 2 bay leaves
• 2 cans (14 oz each) beef broth
• 1 can (14 oz) diced tomatoes, undrained
• 1 can (15 to 16 oz) great northern beans, drained, rinsed
• 2 cups Green Giant® frozen mixed vegetables, thawed

Details

Servings 6
Preparation time 10mins
Cooking time 460mins
Adapted from bettycrocker.com

Preparation

Step 1

In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.

Cover; cook on Low heat setting 7 to 8 hours.

Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.