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Although I have a crock pot, I really don’t use it that much. I often see recipes that sound interesting. But since I’m home most of the day, I generally fail to see the point of preparing something in a crockpot versus just making it on the stove.

This past week I finally used the crock pot to make beef and vegetable soup. I love soups. When I make soup in one of my larger pots, I often end up with enough leftovers for 2 to 3 servings- which I consume within a day or two. I’ve contemplated making larger batch soups to freeze, but I go through soup so quickly that it just doesn’t make sense. So I was really pleased when my crock pot soup resulted in not only enough for supper that night, but 5 servings worth to put away. Now I have a school week’s worth of lunches for myself. 🙂

Anyways, here’s my recipe:

Cook on high for 4 hrs:
Stew beef cut in cubes
Cubed potato
Sliced carrots
Sliced onion
1 can tomato soup
1 tbs beef flavor bouillon powder
Onion powder
Garlic powder
Water to cover

After the 4 hrs add:
Green beans (cut into 1″ long pieces)
Frozen corn

Cook for an additional 2.5 hrs on high.