Janice Reisert (Tricia’s grandmother)
1 lb Boneless Round Steak, cubed
1 can (14.5oz) Canned Tomatoes, diced
3 cups Tomato Juice or V8 Type Juice (can also substitute water)
2 medium Potatoes, peeled & cubed
2 cups Onions, diced
1 cup Celery, sliced
1 cup Carrots, sliced
3 cubes Beef Bouillion
1/2 teaspoon Basil, dried
1/2 teaspoon Oregano, dried
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 bag (16oz) Mixed Vegetables, frozen
In a slow cooker, combine all ingredients except the frozen vegetables. Cover and cook on high for 6 hours. Add vegetables, cover and cook on high for 2 hours. After fully cooked place soup in medium or large plastic ware.
After fully cooked, place soup in medium or large plastic ware or gallon size zipper freezer bags. Make sure to leave at least 1/4 inch space above the liquid as it does expand during freezing.