Crock-Pot Beef and Vegetable Soup |
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Ingredients 3 cups shredded cabbage or coleslaw mix 2 lbs stew beef chunks 1, 14.5 ounce can diced tomatoes 1 lb baby carrots 1 large onion, diced or cut into chunks 1 potato, diced or cut into chunks 1 teaspoon salt 1 teaspoon black pepper 4 beef bouillon cubes 1, 15.25 ounce can corn, drained 1, 14.5 ounce can green beans, drained 1, 15.25 ounce can lima beans, drained 1, 10 ounce can tomato soup 10 ounces water (from tomato soup can) 1 tablespoon worcestershire sauce 3 cups water Directions Combine all ingredients in a large crock-pot (at least 6 qt size). Cover with lid and cook on high for 6 - 8 hours or on low for 10 - 12 hours. |