Let's Resurrect The Crock-pot

These days so much is expected of us. How many of us try to cram 28 hours into a 24 hour day? We have classes to attend, houses to clean, children to raise, check books to balance, and somewhere in all of that we have to find time to eat.

The Fall season is upon us. The days are growing shorter and the temperatures are becoming cooler. This is perfect crock-pot weather. The crock-pot, let me tell you, is the savior of today’s busy, busy family. You can create so many wonderful meals, quickly and conveniently, in a crock-pot. Working mothers everywhere sing praises to their crock-pots. In little more than 10 minutes in the morning you can throw a handful of ingredients into your crock-pot, set it on low, and out the door you go! When you arrive home after a busy day you don't have to worry about what to fix for dinner, because dinner is ready to be served.

Just try this simple recipe of homemade goodness and I bet you'll say, "Just like Grandma used to make!"

Vegetable Beef Soup (Made Easy!)

8 cups of water
10 beef bouillon cubes
2-3 pounds of lean stew meat
1 bag of frozen soup veggies
1 small or medium size can of tomato sauce (It's all a matter of taste)
1/2 cup of barley (optional)
2-3 table spoons of worcestershire sauce

Start by pouring your water into your crock-pot. Add bouillon
cubes and all remaining ingredients. Stir briefly to mix your
ingredients. Put the lid on your pot, set it to low, and allow to
cook for 8-10 hours.

At the end of your day you will have a hot, delicious beef soup
waiting to warm and relax you and your family. Serve with a quick
side salad and a slice of lightly buttered French bread or Texas toast,
and you've completed the perfect meal with little to no effort at all.
It doesn't get any easier than this.

Oh the convenience!