I use a 7 qt slow cooker (crock pot) and place all of the following in at once. This will FILL the crock to the BRIM! You may want to use a size larger or add a little of the cooking liquid later in cooking to allow for room if you don't like working with a VERY FULL crock pot.
2 1/2 lbs stew meat, cubed
1 onion, chopped
2 cloves garlic, minced
2 ribs celery, sliced
2 carrots, peeled and sliced into coins
28 oz can diced tomatoes with juice
28 oz can crushed tomatoes with juice
1 1/2 cup frozen corn
1 1/2 cup frozen green beans
1 can dark red kidney beans
3-4 Yukon gold potatoes, cubed
3 1/2 cups water
1 envelope dry onion soup mix
2 bay leaves
1 tsp salt
1/2 tsp pepper
1 tsp Worcestershire sauce
3 tsp beef bouillon granules
Cook on low in slow cooker for 8 to 9 hours. This long, slow method of cooking enables the broth of the soup to really develop all of the flavors. It also allows the meat to cook through and begin to "fall apart" into the soup, it basically shreds itself as you stir at the end; allowing for a bit of beef in every bite!
This is another great make ahead soup that will keep well in the refrigerator all week for lunches, quick dinners, etc. Enjoy!
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