Slow Cooker Vegetable Beef Soup

 

1

lb beef stew meat, cut into bite-size pieces if needed

1/2

lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups)

1

medium onion, chopped (1/2 cup)

4

cloves garlic, finely chopped

1

teaspoon seasoned salt

1/2

teaspoon pepper

2

bay leaves

2

cans (14 oz each) beef broth

1

can (14 oz) diced tomatoes, undrained

1

can (15 to 16 oz) great northern beans, drained, rinsed

2

cups Green Giant® frozen mixed vegetables, thawed

• 1 In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.
• 2 Cover; cook on Low heat setting 7 to 8 hours.
• 3 Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.