Charlene's Recipe

Beef vegetable soup

Category: soup

Serves 8
Ready in 7 hours 7 minutes
1 1/2 lb beef sirloin, cut into 1/2 inch pieces
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
2 Tbsp. vegetable oil
1 medium size onion, finely chopped
1 can (15 oz.) tomato sauce
3 cups beef broth
4 oz. green beans, ends snipped, cut into 1 inch pieces
2 cups frozen petite peas, thawed
2 cups uncooked alphabet noodles or other small pasta shapes

Sprinkle beef with salt and pepper. Heat oil in a large nonstick skillet over high heat. Add beef, a few pieces at a time, and cook 2 minutes per side. Transfer to slow cooker.
Add onion and carrots to skillet and saute 3 minutes. Transfer contents of skillet to slow cooker insert and add tomato sauce, beef broth, chicken broth and green beans. Cover and cook on low for 5-6 hours. Remove the cover and cook for an additional 45 minutes before serving.