Vegetable Beef Soup

2 lb. roast cut into bit-sized pieces, or 2 lbs. stewing meat

15-oz. can corn

15-oz. can green beans

1-lb. bag frozen peas (I like a little bit less)

40-oz. can stewed tomatoes

5 beef bouillon cubes

Tabasco to taste

2 tsp. salt

1. Combine all ingredients in slow cooker. Do not drain vegetables.

2. Add water to fill slow cooker to within 3 inches of top.

3. Cover. Cook on Low 8 hours, or until meat is tender and vegetables are soft.

Frozen directions:

Defrost soup until you can break into big chunks. Place in crockpot and add 4 cups water. Cook on low 8-10 hours.