Sunday Simmer: Vegetable Soup


1 lb beef stew meat, cut into bite-size pieces if needed

1/2 lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups)

1 medium onion, chopped (1/2 cup)

4 cloves garlic, finely chopped

1 teaspoon seasoned salt

1/2 teaspoon pepper

2 bay leaves

2 cans (14 oz each) beef broth

1 can (14 oz) diced tomatoes, undrained

1 can (15 to 16 oz) great northern beans, drained, rinsed

2 cups frozen mixed vegetables, thawed


  • 1 In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.
  • 2 Cover; cook on Low heat setting 7 to 8 hours.
  • 3 Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.

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