Busy Day Beef-Vegetable Soup - cooking recipe

Ingredients

1 lb boneless beef chuck
3 medium carrots, peeled and cut into 1/2-inch pieces
2 small potatoes, cut into 1/2-inch pieces
1/2 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon dried thyme, crushed
1 bay leaf
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 cup water
1/2 cup frozen peas
fresh parsley sprig

Preparation

Trim fat from meat; cut meat into 3/4-inch pieces.
In a 3 1/2 or 4-quart slow cooker, combine meat, carrots, potatoes, and onion.
Sprinkle with salt and thyme; add bay leaf.
Pour in undrained tomatoes and the water.
Cover and cook on LOW for 8-10 hours (6 hours in my slow cooker).
Discard bay leaf.
Stir in frozen peas.
If desired, garnish each serving with parsley.