Crockpot Beef Vegetable Soup
- 6 beef bullion cubes
- large pkg. 2 lbs. frozen mixed vegetables (I save left over veggies and use those)
- 2 pounds beef roast, cut into pieces or can use left over beef
- salt and pepper to taste
- 1 (12 oz can tomato paste
- 6 cups water
Pour ingredients into 6 qt. slow cooker and stir well. Cover and cook on low 8-10 hours. Serve w/ cheese toast or grilled cheese sandwiches.
Submitted by HBHW reader Susan S.
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Soups, Stews and Supper Stretchers
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