Nancy'S Vegetable Beef Soup - cooking recipe

Ingredients

2 lbs stew meat, cut up
1 (15 ounce) can corn
1 (15 ounce) can green beans
1 lb peas, frozen
40 ounces tomatoes, stewed
5 beef bouillon cubes
Tabasco sauce, to taste
2 teaspoons salt

Preparation

Combine all ingredients in slow cooker. Do not drain vegetables.
Add water to fill slow cooker to within 3 inches of top.
Cover. Cook on Low 8 hours, or until meat is tender and vegetables are soft.
Variation: Add 1 large onion, sliced, 2 cups sliced carrots, and 3/4 cup pearl varley to mixture before cooking.