Vegetable Beef Soup

 

1 lb. boneless round steak cut into 1/2 inch cubes

1 can (14 1/2 oz.) diced tomatoes, undrained

3 C. water

2 med. potatoes, peeled and cubed

2 med. onions, diced

3 celery ribs, sliced

3 beef bouillon cubes

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. pepper

1-1/2 C. frozen mixed veggies

 

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