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Slow-Cooker Beef and Vegetable Soup

Ingredients

  • 1 lb beef stew meat, cut into bite-size pieces if needed
  • 1/2 lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups)
  • 1 medium onion, chopped (1/2 cup)
  • 4 cloves garlic, finely chopped
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 2 cans (14 oz each) beef broth
  • 1 can (14 oz) diced tomatoes, undrained
  • 1 can (15 to 16 oz) great northern beans, drained, rinsed
  • 2 cups frozen mixed vegetables, thawed

Directions

  • In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.

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