Vegetable Beef Soup (Crockpot)

I LOVE vegetable beef soup, especially in the fall and winter. I have tried countless recipes, but hadn't felt like I had found THE go-to recipe. Until now. This soup resulted in what I consider the perfect fall soup, and my husband has said several times now, "Don't mess with this recipe- this is the one!" You can't argue with that.

Ingredients:

• 2 lbs stew beef chunks
• 15 ounces crushed tomatoes
• 1 lb baby carrot*
• 2 stalkscelery, with tops Sliced
• 2 onions, Diced
• 4 red potatoes, Diced*
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 beef bouillon cubes
• 15 ounces corn*
• 2 cups fresh green beans, snapped and cut into 1 inch pieces (frozen is ok)*
• 10 ounces tomato soup
• 10 ounces water (soup can)
• 1 bay leaf
• 1 tablespoon Worcestershire sauce

Directions:

1. Put all ingredients in a 6 quart crock pot and stir well.
2. Cover and cook on high for 6-8 hours. If you cook on low, you need a minimum of 12 hours.
3. *One note, I used frozen veggies for the carrots, celery, potatoes, corn, and green beans. Turned out perfect!