Saturday, April 20, 2013

Crock-Pot Vegetable Beef Soup

I've re-vamped this recipe so that we enjoy it much more than when I originally posted it over four years ago. This new version has been a staple in our house over the cold winter months. Serve with warm cornbread.

yield: 4 servings

1 lb beef chuck roast, trimmed and cut into bite-sized pieces
3 medium carrots, sliced
2 small potatoes, cut into bite-sized cubes
1 medium onion, chopped
2 stalks celery, sliced
1 tsp salt
1/2 tsp tarragon
1/4 tsp pepper
2 14-oz cans diced tomatoes, undrained
2 cups beef broth
2 cups frozen corn
2 cups frozen baby lima beans or peas

1. In a large crock pot, combine all ingredients, stirring well to combine. Cook on low-heat setting for 8 hours.

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