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Busy-Day Beef-Vegetable Soup

Ingredients

• 1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces
• 3 medium carrots, cut into 1/2-inch-thick slices
• 2 small potatoes, peeled, if desired, and cut into 1/2-inch cubes
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme, crushed
• 1 bay leaf
• 2 14.5-ounce cans diced tomatoes, undrained
• 1 cup water
• 1/2 cup frozen peas
• Fresh parsley sprigs (optional)

Directions

1. Combine all ingredients except peas and parsley in a slow cooker.
2. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
3. Discard bay leaf.
4. Stir in frozen peas.
5. Garnish each serving with parsley.

Attribution