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Slow Cooker Italian
Vegetable Beef Soup
SUBMITTED by Trish, Illinois
1 pound stew meat, cut into bite sized pieces
1 tablespoon vegetable oil
1 sweet potato, peeled and cubed
1 cup sweet green pepper, chopped
1 (8 oz.) package fresh sliced mushrooms
1 medium green zucchini, sliced
1 cup fresh green beans, cut into 1" lengths
4 leeks, chopped
2 stalks celery, chopped
1 (14 oz.) can diced tomatoes, not drained
29 ounces beef broth or stock
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
2 bay leaves
1 sprig fresh thyme, optional
In a skillet over medium high heat, brown meat in hot oil. Place
meat into slow cooker along with the pan drippings. Add all
vegetables, seasonings, and broth. Cover and cook on low for
about 8 hours. Add extra seasonings to taste.
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