Slow Cooker Vegetable Beef Soup

• Gluten free

• Meat

  • 1 lb Stew meat cut into bite size pieces

• Produce

  • 2 Bay leaves
  • 1 tsp Garlic
  • 15 oz Great northern beans
  • 1 Onion, large
  • 4 cup Red potatoes
  • 15 oz Tomatoes undrained

• Canned Goods

  • 32 oz Beef broth

• Baking & Spices

  • 1 1/2 tsp Seasoned salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Frozen

  • 24 oz Mixed vegetables, frozen

Found on cincyshopper.com

Description

Ingredients

• 1 - 1 1/2 lb Stew Meat cut into bite size pieces
• 24 oz thawed Frozen Mixed Vegetables
• 4 cup diced Red Potatoes
• 1 large Onion, diced
• 15 oz Diced Tomatoes undrained
• 15 oz Great Northern Beans drained
• 32 oz Beef Broth
• 1 1/2 tsp Seasoned Salt
• 1 tsp Minced Garlic
• 2 Bay Leaves
• 1 tbsp Vegetable Oil

Directions

• Season cubed beef with seasoned salt and pepper.
• In a large skillet, heat oil over medium heat.
• Brown beef in skillet on all sides.
• Transfer beef to slow cooker.
• Add remaining ingredients, stir and cover.
• Cook on low for 8-10 hours or high for 4-5 hours.
• Test doneness by checking potato to see if it is soft and beef to make sure it is not tough.
• Remove bay leaves and serve.