4 lbs. Stew Meat, cubed 2 Onions, chopped
5 Large Carrots, chopped 3 Zucchini, sliced
1 Cup Celery, chopped 1 Bell Pepper, chopped
2 tsp Salt 1/2 tsp Pepper
2 tsp Minced Garlic 1 Can (14.5 oz.) Tomatoes, chopped
1 Can (10.5 oz.) Tomato Soup
Cook meat in a skillet until done. Add all ingredients to a large stock pot and simmer for 20 minutes.
To Freeze:
Place all ingredients EXCEPT canned tomatoes and tomato soup, in a large ziptop bag and freeze.
To serve: thaw bag and add contents to slow cooker. Add canned tomatoes and tomato soup, stir. Cook on high for 4 hours or on low for 8. Stir occasionally.
