Beef Vegetable Soup

By stacymd23

Slow Cooker

Ingredients

• 1 lb boneless chuck roast, trimmed and cut into bite sized pieces
• 3 medium carrots, cut into 1/2 inch thick slices
• 2 small potatoes, peeled and cut into 1/2 inch cubes
• 1 medium onion, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 14-1/2 ounce cans diced tomatoes (do not drain)
• 1 cup water
• 1/2 cup loose-pack frozen peas
• fresh parsley sprigs (optional)

Preparation

Step 1

1. In a 3 1/2 or 4 qt slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, AND 1 cup water. Stir until all ingrediants are combined.

2. Cover; cook on low for 8-10 hours or on high for 4-5 hours.

3. Remove and discard bay leaf. Stir in peas and garnish with parsley