Crock-Pot Beef Vegetable Soup

Course :	Crockpot
From:	HungryMonster.com
Serves:	4

Ingredients:

1	pound	Stew beef -- bite size
1	can	Stewed tomatoes -- sliced
3	medium	Potatoes; peeled -- diced
2	medium	carrots; peeled -- pennied
1	clove	Garlic -- crushed
3	pieces	Peppercorns
1	medium	Bayleaf
1	medium	Celery stalk -- chopped
1	Small	onion -- diced
4	cups	Water
1	teaspoon	salt and pepper to taste
1/2	teaspoon	Thyme
1	teaspoon	Parsley -- chopped
2	pieces	Beef bouillon cubes
1	tablespoon	Worcestershire sauce
2	cups	Frozen mixed vegetables

Preparation:

Place all except frozen vegetables in crock pot. Turn on low and cover, cooking for 6 hours. One half hour before serving, turn up to high, add frozen veggies, stir and cover. NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat. Remove the bayleaf before serving. You can add 1/2 cup of red wine with the vegetables for a more robust flavor.