Vegetable Beef Soup

Today is Football Day, so it's my trusty crockpot to the rescue again. This is a basic recipe that lends itself to whatever meat & veggies are available. Corn bread muffins or saltine crackers are the perfect addition.

Tuesday Menu
Vegetable Beef Soup
Saltine Crackers
Tossed Salad

Vegetable Beef Soup
1 pound boneless stew beef or ground churck (you can also use leftover roast beef)
16 ounces frozen mixed veggies or 2 - 15 ounce cans mixed veggies
2 - 15 ounce cans diced tomatoes (with or without added spices)
1/2 cup ketchup
1 tbsp. worchestershire sauce
4 cups beef stock
1 cup water
1 tbsp. minced onion
1 cup macaroni (uncooked, optional)
salt & pepper

In crockpot, combine tomatoes, ketchup, stock, seasonings and water. Stir well. Add meat and veggies. If using ground chuck, brown and drain before adding to crockpot. Cover and cook on low for 6-8 hours. Add macaroni during the last 30 minutes of cooking time.

Food Facts: This is a tried and true staple recipe in my kitchen. The end result is dependent on the ingredients at hand, but it's always easy and delicious. The canned tomatoes I used today, contained garlic, basil and onions which gave the soup an Italian flair. As a side note, this may actually taste better the second day.