"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Beef-Vegetable Soup Recipe

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This recipe for Beef-Vegetable Soup, by , is from Momma Whitley's Munchies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jill Whitley
Added: Thursday, January 3, 2008


1 Pound Boneless Beef Stew Meat
1 Tablespoon Cooking Oil
2 (14 1/2 oz) Cans Diced Tomatoes, Undrained
1 Cup Water
3 Medium Carrots, Sliced
2 Small Potatoes, Peeled if Desired, Cut Into Cubes
1 Cup Chopped Onion
1 Teaspoon Salt
1/2 Teaspoon Dried Thyme, Crushed

In a large skillet, brown meat in hot oil over medium-high heat.

Transfer meat to a 3 1/2 - 4 1/2 quart slow cooker. Add undrained tomatoes, water, carrots, potatoes, onion, salt and thyme to cooker.

Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.




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