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Mom's Vegetable Soup, Crock-Pot Version
Mom's Vegetable Soup, Crock-Pot Version

Mom's Vegetable Soup, Crock-Pot Version

10 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
2-3 carrots, sliced
4-5 medium potatoes, cut into chunks
2-3 celery ribs, sliced
1 medium onion, diced
1 cup cabbage, chopped
1 lb stew meat
1 can (14 oz.) diced tomatoes, undrained
3 cans (8 oz. each) tomato soup
4 cups water (add more if needed)
Salt to taste
Pepper to taste
1/2 cup macaroni
1 small can corn
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Let's Make It
1
Cut up carrots, potatoes and celery the night before and store in the refrigerator in cold water. Cut up onions and cabbage the night before also and put in the refrigerator.
2
Add first 11 ingredients to crock-pot and cook all day on high.
3
Blanch macaroni in boiling water for 10 minutes two hours before serving soup. Drain and add to soup. Add corn at this time also. Continue cooking on high until ready to serve.
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