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Crockery Pot Old-Fashioned Vege/Beef Soup Recipe
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| Ingredients | | | 1 | each | leek, washed, chopped | | | 3 | each | celery, ribs, chopped | | | 6 | each | carrots, peeled, chopped | | | 10 1/2 | oz | corn, canned, drained or frozen corn | | | 3 | each | potatoes, peeled, cut in 1/2 inch cubes | | | 1 | pound | beef, boneless chuck or round steak, trimmed of fat, cut in 1/2 inch cubes | | | 14 1/2 | oz | tomatoes, can, stewed, undrained | | | 1/4 | cup | tomato paste | | | 3 | cup | water | | | 1 | teaspoon | salt | | | 1/2 | teaspoon | pepper | | | 2 | each | garlic, cloves, minced | | | 1 | each | beef broth, package, powdered instant | | | | | |
Directions:
| In a 6-quart electric crockery-cooker, combine all ingredients. Stir to mix well. Cover and cook on low-heat setting 8 to 9 hours, or until meat is tender.
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