Vegetable Beef Soup for the Crockpot 1 eye of round pot roast about 1‐2 lbs cut up in small cubes 2 TBS butter 3 or four stalks of celery cut up 1 medium onion cut up 1lb of baby carrots cut in half or threes 1/2 lb of fresh green beans washed and cut 1/2 bag of frozen corn or fresh off the cob (I prefer fresh) 1/2 bag of frozen peas 3‐5 medium red potatoes, peeled and cut into cubes 1 25 oz container of Swanson beef stock 3 small one serving cans of V8 1 container of Swanson beef broth, 24‐32 oz Garlic powder, onion powder, salt, pepper to taste I season the meat to my liking, put butter in a good size pan, and brown meat, toss the meat in the crock pot and layer the following ingredients accordingly: celery, onion, carrots, green beans, corn, peas, and potatoes on top. Pour in beef stock, three cans of V8, and then add enough beef broth to just partially cover the potatoes. Turn your crock‐pot on high for 6‐7 hours or on low for 8‐10 hours. You can freeze and date the soup in small two serving containers or one quart containers. And, you have a really good soup for cold days and nights! Submitted by Laurie from http://www.doublebugs.com.