Crock-Pot Vegetable Soup - cooking recipe

Ingredients

1 lb. boneless round steak, cut into 1/2-inch cubes
1 (14 1/2 oz.) can diced tomatoes with juice
3 c. water
2 medium potatoes, peeled and cubed
2 medium onions, chopped
3 stalks celery, diced
2 carrots, sliced
3 beef bouillon cubes
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. frozen mixed vegetables

Preparation

In a slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables. Cover and cook on high for 2 hours longer or until tender. Yields 8 to 10 servings.