Slow Cooker Vegetable Beef Soup

8 Servings

• 1 pound boneless beef round steak, cut into ½-inch cubes
• 1 28-ounce can whole peeled tomatoes, undrained, cut up
• 6 cups water
• 2 medium sweet potatoes, peeled and cubed
• 2 medium onions, diced
• 3 medium stalks celery, sliced
• 2 medium carrots, sliced
• 6 beef bouillon cubes
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1½ cups frozen mixed vegetables

In a slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender.

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