SLOW-COOKER VEGETABLE SOUP

SLOW-COOKER VEGETABLE SOUP

1 lb. boneless round steak cut into ½-inch cubes
1 (14.5-oz,) can diced tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 stalks celery, sliced
2 carrots, sliced
3 beef bouillon cubes
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. salt (optional)
¼ tsp. pepper
1-1/2 cups frozen mixed vegetables

In a slow cooker, combine the first 12 ingredients.

Cover and cook on HIGH for 6 hours.

Add frozen vegetables or cans of veg-all.

Cover and cook on HIGH for 2 hours longer or until meat and vegetables are tender.

Yield: 8-10 servings.