Slow Cooker Vegetable Beef Soup
1 pound boneless round steak, cut into ½-inch cubes
1 can (28 ounces) whole tomatoes, undrained, cut up
6 cups water
2 medium sweet potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
6 beef bouillon cubes
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1½ cups frozen mixed vegetables (Hanover's Vegetables for Soup)
In a slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender.
Makes 8 servings.