CROCK-POT VEGETABLE SOUP
1 lb. lean stew, cut in small
pieces and rinse
1 (28 oz.) can tomatoes
12 oz. frozen mixed vegetables
4 beef bouillon cubes
1 medium onion, chopped
water (fill pot to 1-inch of
1/3 c. barley or 1/2 thin
Put all ingredients except barley or noodles in crock-
pot and cook on low for 24 hours. Add barley or noodles 3 to 4
hours before serving. Makes 3 quarts. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.