Loaded Crockpot Vegetable Beef Soup

1 tsp, crumbled Bay Leaf
1 tbsp Parsley, dried
1 tbsp Rosemary, dried
1 tbsp Basil
3 stalk, medium (7-1/2" - 8" long) Celery, raw
0.75 cup kernels Yellow Sweet Corn, Frozen
3 clove Garlic
0.75 cup Peas, frozen
4 medium Baby Carrots, raw
0.50 serving Onion, White Raw (1 medium)
1 serving Oregano, dried
725 gram Albertson's - Meat - Extra Lean Beef Stew Meat
2.50 serving soup, Campbell's™ Beef Consomme (1/2 c)
1 serving Green Bell Pepper, Small
1 serving Red Bell Pepper, Small
3 serving S&W Diced Tomatoes, Italian Recipe, Canned, 1/2 Cup
2 serving Cumin, ground, 1Tbls
2 serving Yukon Gold Potato, 1 Potato (148g)
2 serving Pacific Organic Beef broth, Low Sodium, 1 Cup

Remove the bay leaf before serving.

Sprinkle all the seasonings evenly on the bottom of the slow cooker/crockpot. Add the beef broth and beef consomme, and turn the crockpot on low heat if you're cooking for 8 hrs (high heat if cooking for 4 hrs). Give the seasoned broth a stir and cover with the lid. Trim the beef, cut big chunks into even pieces, and add it to the crockpot. Next, mince the garlic (cut it into very small pieces) and add it to the crockpot, along with the bay leaf, and the diced carrots. Give it one more stir. About halfway through cooking add your potato, onion bell peppers, and celery. The reason I add the potatoes at this point instead of the beginning is so that they won't over cook and dissolve into the broth. When there is about 1 hour left add the frozen peas, corn, and the can of tomatoes. Give it a stir, and let it finish cooking.

Serving Size: Makes 6-8 Servings, Calculated for 6 Servings