BON APPETITE: Beef Vegetable Soup in a Slow Cooker

There's always time for a bowl
of soup. It's a healthy lunch item when paired with your favorite sandwich--and a warm addition to any dinner on a cold night.

 BEEF VEGETABLE SOUP

1 lb. cubed beef stew meat

       or your favorite steak 

       cut into cubes

1 can whole kernel corn,

       drained

1 can cut green beans (see note below)

1 can carrots, drained

1 can sliced potatoes, drained

1 can peas, drained (optional)

¼ cup spaghetti sauce

2 cans vegetable broth

2 cans beef broth

1 finely chopped onion

2 stalks celery diced

Liquid from one can of Campbell's onion soup
2 bay leaves

Salt and pepper to taste

1. Brown onion and meat in 2 tablespoons of oil. 

    Remove from pan and drain.

2. Place meat and onions and vegetables in slow cooker.

3. Drain the onion soup, saving the broth.

4. Add onion broth, vegetable broth, and beef broth to slow 

    cooker along with the spaghetti sauce.

Cook on low for 6 hours. Add water, if necessary.

NOTE:  Green beans can be added the last two hours to
avoid being too soft.