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Beef Vegetable Soup

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Beef Vegetable Soup

A nice, hearty soup is a great, healthy start to the fall season.

Servings

Makes 6 servings.

Ingredients

1½ pounds beef soup bones or 1 pound beef short ribs

1 ½ quarts water

1 teaspoon salt

¼ teaspoon pepper

2 carrots, chopped

2 ribs, celery, chopped

2 potatoes, peeled and chopped

1 Small onion

1 bay leaf

1-16 ounce can whole tomatoes, undrained

Directions

Place soup bone, water, salt, pepper, carrots, celery, potatoes, onion and bay leaf into slow cooking pot. Cover and slow cook at Setting #3 for 6 to 7 hours.

Remove soup bone and cool slightly. Remove meat from bones and return to soup with tomatoes. Cover and slow cook an additional hour. Noodles or barley may be added if desired.

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