This is one of my own since the New York Times was so inconsiderate as
to put up 24 freezer ready recipes. This is just to round out the last
group of five. And it has the bonus of being pretty darned good.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Freezer Vegetable-Beef Soup
Categories: Beef, Vegetables, Potatoes
Yield: 9 Servings

1 Can (or 2) frozen left-over
- vegetables; corn, peas,
- green beans, carrots, and/
- or broccoli/cauliflower
2 Sliced carrots; if needed
3 Ribs celery w/tops; sliced
2 md Onions; diced
2 md Potatoes; peeled, diced 1/4"
14 oz Can diced tomatoes;
- undrained
3 c Water
1 ts Salt
4 Cracked peppercorns
1 lb Leftover beef; diced *
3 ts GFS/Minor's beef base

Take the container(s) of left-over vegetables from the
freezer and put into a 5 (or so) quart crock-pot.

While the pot is melting the frozen ingredients prepare
the carrots, celery, onion, and taters. Add to the pot.

Open the can of tomatoes, pour over other ingredients
in the crock-pot.

Heat the water to a simmer, add the beef, beef base and
salt/pepper, stirring well until beef base is dissolved
and all is well combined. Remove from heat and pour
over crock-pot ingredients.

Cover and cook for 3 to 4 hours (high) or 6 to 8 hours
(low)

Serves six to twelve servings

NOTE: I save bits and bobs of leftover veg in a washed
and cleaned tomato juice can, covering each addition
with water and freezing as I go. When I have a can (or
two) full I am ready to make this soup.

Uncle Dirty Dave's Kitchen

MMMMM

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