Mama’s quick veggie soup

My mother (who isn’t a fan of cooking) made this soup for me last time I traveled  home for a visit. She wanted to make sure I was healthy during the pregnancy and eating well. Thanks, mom. 🙂

(For a true vegetarian version, substitute beef stock for vegetable stock and leave out beef strips.)
Cooks 6 hours on LOW or 2 hours on HIGH.

What you’ll need:
1 family sized bag of frozen mixed veggies (or 1 lb. 12 oz. of cut up vegetables)
4 small Idaho potatoes, chopped
3 stalks celery, chopped
1 large onion, chopped
4—4 oz. cans tomato sauce with oregano, basil and garlic
3 teaspoons Beef Bouillon melted in 3 cups water (or use 2 cans beef stock)
package of pre-cooked seasoned beef strips

How to cook it:
1. Place all ingredients in crock pot.
2. Cover and cook on HIGH for TWO HOURS or LOW for SIX HOURS.

End Result: 
The cooking soup will fill your kitchen and your lungs with a mouth-watering aroma. Tastes as delicious as it smells. My mama would be proud.

Related articles

• Snowed in (theglutenfreemum.wordpress.com)
• Soup for a busy day (believeanyway.wordpress.com)
• Healthy Cookie: Creamy Creamless Vegetable Soup (thesmartcookiecook.com)
• Crockpot Challenge #6- Butternut Squash and Green Apple Soup (Vegan) (goodforthesoulbydanit.com)

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