Crock-Pot Vegetable Soup - cooking recipe

Ingredients

2 (14 oz.) cans beef broth
2 (14 oz.) cans chicken broth
1 lb. sirloin steak, cut in bite size pieces
2 whole onions, peeled
2 cloves garlic (whole unpeeled)
3 to 4 ribs celery, sliced
1 (16 oz.) can corn
1 (16 oz.) can potatoes
1 (16 oz.) can peas and carrots
1 (16 oz.) can stewed tomatoes

Preparation

Place first six ingredients into a Dutch oven and heat to boiling.
Simmer 5 to 10 minutes.
Transfer to crock-pot and add canned vegetables.
Heat on high for 1 hour, then reduce heat to low and cook at least 2 to 3 hours.
Add salt and pepper to taste.