Crockpot Vegetable Beef Soup
Ingredients
- 1 2lb chuck roast, cut into small pieces
- 12 oz of frozen soup vegetables
- 12 oz of frozen mixed vegetables
- 1 onion chopped
- 1 cup of barley
- 1 tsp of minced garlic
- 1 can of diced tomatoes
- 4 cups of tomato juice
- 4 cups of beef stock
- 1 bay leaf
- salt to taste
- pepper to taste
Instructions
- You can brown the beef before adding it to the crock pot, but this is optional. I like to get a slight sear on mine before adding it in, but that is just my preference.
- Add all of the ingredients (except salt and pepper) to the slow cooker and cook on low for 8 hours.
- Remove the bay leaf and add salt and pepper to taste before serving.