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1 pound lean stew meat, cut into small pieces and rinsed
1 (28 ounce) can tomatoes
12 ounces frozen mixed vegetables
4 beef bouillon cubes
1 medium onion, chopped
1/3 cup barley or 1/2 thin noodles
Put meat, tomatoes, vegetables, bouillon cubes and onion into a slow cooker in order listed.
Fill slow cooker to within 1 inch of the rim with water.
Cook on LOW for 24 hours.
Add barley or noodles 3 to 4 hours before serving.
Slow Cooker Soup Recipes
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