Crock Pot Vegetable Beef Soup

Earlier in the week North Texas received their first cold snap of the season. Finally Texas got a bit of cold winter weather. Our temps got down to the 30's so it was definitely soup weather. 

There's nothing more comforting on a cold winter day than a steaming - hot bowl of soup and leaf of crusty bread. My kids are not too crazy about soup unless its tomato or chicken noodle, but my husband and I love homemade soup.  

This recipe for Crock Pot Vegetable Soup is very versatile so you can use group beef, stew meat or use your favorite cut of beef. The vegetable are just really whatever you have on hand. I always serve this soup with a loaf of homemade beer bread. 

Crock Pot Vegetable Beef Soup

1 1/2 pounds beef stew meat, chuck eye or ground beef
6 - cups hot water
1 - 14 oz can low sodium beef broth
1 - 8 oz can tomato sauce
1 - 15 oz can diced tomatoes
1 - packet dry onion soup mix
1 - tablespoon Worcestershire Sauce 
oregano, to taste
dried basil, to taste
onion powder. to taste
garlic powder, to taste
2 - 3 celery sticks chopped
2 - carrots, sliced
1 - 16 oz bag frozen mixed vegetables
4-5  potatoes, diced
salt and pepper, to taste

In a large soup pot, brown the ground beef and drain. If using beef add a bit of oil and brown. 

Add the meat to a 6 quart crock pot. Add water, broth, diced tomatoes, spices, onion soup, worcestershire, tomato sauce and bay leaf. 

Add the vegetables (except potatoes) and cook on low for about 6 hours. Add the potatoes the last 2 hours. 

Remove bay leaf before serving .

Ladle soup into bowls and garnish with salt, pepper or parmesan cheese. 

servings: 6-8