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Prep 10min
Total7hr40min
Servings6
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Ingredients
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 frozen mixed vegetables, thawed
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Steps
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.
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Let the frozen veggies thaw in the refrigerator while the soup is cooking in the slow cooker.
Serve with Pillsbury™ buttermilk or flaky biscuits
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