Vegetable Soup with Shredded Beef
Make sure your vegetables are diced and sliced in small evenly–sized pieces for faster cooking. Take an easy shortcut and go with canned country vegetables which include diced potatoes or toss in Southern hash brown potatoes. Basically this recipe allows for easy manipulation!
5 potatoes, diced
6 carrots, sliced
1 yellow onion, chopped
1 clove of garlic, chopped
1 (28-oz.) bag frozen mixed vegetables
1 (64-oz.) container tomato juice or vegetable juice
1 (28-oz.) can diced tomatoes, undrained
Shredded roast beef
1 Tbsp. dried basil
1 beef bouillon cube, crushed
1 Tbsp. Worcestershire sauce
Stove Top Directions:
Boil potatoes, carrots, onion, and garlic until tender.
Add frozen vegetables, tomato juice, canned tomatoes, roast beef, basil, beef bouillon and Wocestershire to mixture. Bring to boil again, then reduce heat and let simmer for 1 ½ to 2 hours, stirring occasionally.
Slow Cooker Directions:
Saute onion and garlic until tender. Add to slow cooker with remaining ingredients. Cook on HIGH for 3-4 hours or LOW for 6-8 hours.