Shelly's Recipe

VEGETABLE SOUP (Crock Pot)

Category: Soups

2 (10 oz) bags shredded angel-hair cut cabbage or one head of cabbage, finely shredded
1 (16 oz) bag frozen Seasoning Blend or 1 cup chopped onion, 1/2 cup chopped green bell pepper and 1/2 cup chopped celery
2 to 3 lb stew beef
1 (12 oz) can tomato paste
4 or 5 cups of water (depending on the size of your crock pot)
2 tbsp Worcestershire sauce
1 (16 oz) bag frozen mixed vegetables, thawed
1 (16 oz) bag frozen pole beans, thawed
Salt and pepper to taste

Layer the shredded cabbage, Seasoning Blend and beef in a large crock pot. In a bowl, combine the tomato paste, water and Worcestershire sauce. Pour the tomato paste mixture over the ingredients in the crock pot. Cook on the high setting for 6 to 8 hours. Stir in the thawed mixed vegetables and pole beans and cook an additional hour. Season to taste with salt and pepper and serve. Makes 12 servings.