Wednesday, December 2, 2009

Vegetable Soup


Roast meat (leftover from a previous meal cut up into pieces, I used 1/2-1cup)
2 cups water
2 beef bouillon cubes or 2 Tbsp bouillon
2 carrots peeled and sliced
4 potatoes peeled and cubed
2 celery stalks sliced
1 onion chopped
1 can diced tomatoes with oregano, onion and garlic
1 pkg frozen peas
fresh parsley
Put all ingredients except for peas and parsley in crockpot. Cook on high for 4 hours or low for 6-8 or until vegetables are tender. Cut up parsley and add with frozen peas a few minutes before serving-it's a great way to cool down the soup for small children.
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