Vegetable Beef & Noodle Soup

1 lb. of beef stew meat
3 beef bouillon cubes
4 stalks of celery
4 carrots
2 medium sized potatoes
2-3 tsp. salt
1 tsp pepper
2 cloves garlic
2 bay leaves
1 28 oz. can of diced tomatoes
1 large onion
3 cups of wide egg noodles

Place, stew meat, diced tomatoes,salt, pepper, bay leaves, one of the carrots (finely shredded), one stalk of celery plus leafy inside of the heart (finely chopped), one onion (finely chopped), and bouillon cubes in a slow cooker crock pot. Then fill crock pot with water, leaving about 3 inches to the top. Cover and cook for 4 hours.Add the rest of the vegetables and cook an additional hour until meat is fork tender along with potatoes and carrots. Add noodles, cook another 15 minutes. Remember to taste to see if more salt or pepper is needed. Enjoy!

Serving Size: makes 16 1.5 cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user JAMIW8.