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Vegetable Soup


  • 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
  • Water
  • 1/3 cup barley or 1/2 thin noodles

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  1. Put meat, tomatoes, vegetables, bouillon cubes and onion into a slow cooker in order listed.
  2. Fill slow cooker to within 1 inch of the rim with water.
  3. Cook on LOW for 24 hours.
  4. Add barley or noodles 3 to 4 hours before serving.