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.
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