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Slow Cooker Beef Vegetable Soup

Reviewed: Aug. 20, 2012
Have made this twice Attempt #1 - as written, but used frozen veggies. Found it way too "tomatoey", but showing promise. Attempt #2 - much more to my liking! Doubled the recipe as follows: 2 Lbs stew meat (precut) - browned in hot skillet with olive oil 2 Cups each of frozen corn, peas, green beans 2 Cups cubed fresh carrots 1 Russet potato, cubed (one potato is enough for our liking) 1 28oz can crushed tomatoes (I would NOT add more than this...but that's me) 2 14oz cans beef broth + 1 can of water 3 Tbsp of homemade stew seasoning (if you don't have this, could simply add some onion powder, garlic powder, salt, pepper and maybe some crushed red pepper flakes) 2 bay leaves The beef broth and water add some nice liquid (especially important for leftovers). And I only cooked it for 5 hours and it was great.
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