Ingredients

1 pound Beef Chunk Roast Style cut cut into small bite-sized pieces
1/2 cup Beef Broth store bought or homemade
3 thickly-sliced Carrots
2 small Potatoes cut into small cubes
2 stalks Celery sliced
1 medium Onion finely chopped
1/2 teaspoon dried Oregano
1/2 teaspoon dried Basil
1/2 teaspoon dried Thyme
1 Bay Leaf
1/2 teaspoon Seasoning Salt to taste
1/2 cup frozen Green Beans
1/2 cup frozen Peas
2 cans Diced Tomatoes
Fresh or dried Parsley chopped, to garnish.

Directions

To a 4-quart slow cooker, add prepared beef, broth, carrots, potatoes, celery and onion.

Add oregano, basil, thyme, bay leaf and seasoning salt, to taste.
Cook, on low heat, covered, for about 9 to 10 hours.

About 1 hour before the soup is done, add in green beans, peas and diced tomatoes.

Remove and discard bay leaf.

Serve hot sprinkled with parsley with bread, sandwich and/or salad.

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