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Vegetable Soup

2 pounds stew beef -- cubed
2 large potato -- diced
2 onion -- chopped
3 carrot -- 1/2 " pcs
parsley
1 tablespoon salt
1/2 teaspoon thyme
1/4 teaspoon pepper
16 ounces tomatoes -- with juice, chopped
1 can water
20 ounces vegetables -- frozen/thawed amount can vary


Combine all ingredients except frozen vegetables in slow cooker. Cook on LOW 10 to 11 hours. Add thawed vegetables and heat through. Can substitute fresh vegetables. If they are already cooked, add them in the last hour or so of cooking. If not cooked, add at the beginning or along the way. Suggestion: Instead of 1 can of water, use 1/2 red wine and 1/2 water.

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