Beef Vegetable Soup

This basic soup produces a delicious mixture of flavors when done, and smells pretty good, too. As usual, no measurements are given as I don’t use them myself. I put the piece of beef in a slow-cooker and build up the veggies around it until almost full, then add the liquids to completely cover it all. Season to taste.

Ingredients:

Beef

Vegetables (I usually use raw) such as potatoes, carrots, celery, onion, cauliflower, broccoli, etc. Sometimes I have added canned corn, green beans and peas. Use whatever sounds good.

Barley

Mushrooms

Garlic, oregano, basil, marjoram, thyme, rosemary, salt, black pepper, bay leaf

Beef broth

Tomato juice (sometimes I have used V-8)

Worcestershire sauce

Cook all in a slow-cooker on low for 6-8 hours or until done. Remove bay leaf before serving.