Vegetable-Beef Soup

Serves 6

1 pound lean boneless beef chuck pot roast, cut into 3/4" pieces

1 Tablespoon cooking oil

4 cups water

1 (14-1/2 oz.) can diced tomatoes, undrained

2 cups frozen corn

6 carrots, peeled and chopped

2 stalks celery, chopped

1 cup frozen peas

2 medium potatoes, peeled and chopped

1 (1 oz.) envelope onion soup mix

1 medium onion, chopped

1 beef bouillon cube

1 Tablespoon garlic powder

Salt

Pepper

In a large skillet brown the beef pieces, about half at a time, in hot oil. Drain off the fat. Combine all of the ingredients in a Crock Pot.

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

NOTE: I usually double this recipe.

This recipe is my own adaptation of a recipe found in, "Better Homes and Gardens" cookbook.