What's for Dinner [Vegetable Beef Soup]

We've had such a mild winter, that it almost didn't seem like winter.  Although we now have subzero temps and this vegetable beef soup will be a bowl of comfort.  I simply raided the pantry and freezer and threw everything together.  As luck would have it, it turned out great.  It's simple and straight-forward and aside from browning the beef, everything else gets thrown into the crock pot to simmer for as long as you'd like.  In fact, the longer, the better.

Vegetable Beef Soup
Ingredients:

• chuck roast, cut into pieces, or stew meat
• 1 package frozen mixed vegetables (I used carrots, green beans, corn, and peas)
• 1 can diced tomatoes with oregano, basil, and garlic
• 1 onion, diced
• 15 oz can Great Northern beans, drained
• 2 bay leaves
• 1 t oregano
• 1 t basil
• salt and pepper to taste
• box of beef stock
• (I would have added a diced potato, but didn't have any on hand)

Directions:

•  Heat olive oil in skillet over medium heat. Add onions and cook until translucent.
• Season beef with salt and pepper and brown in skillet on all sides. 
• Deglaze pan with a bit of the beef stock and add to crock pot.
• Add beef to crock pot.  
• Add all additional ingredients.
• Cook on love for 8-10 hours.
• Remove bay leaves and enjoy!

Happy Crock Pot Cooking!

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