Crock Beef and Vegetable Soup

Day 6 - Serves 4

INGREDIENTS:

1 1/2 pounds lean beef stew meat

1 tablespoon olive oil

Salt and pepper, to taste

1 1/2 cups water

1/2 of a medium green bell pepper, chopped

3/4 cup fresh green beans, cut into 1-inch pieces

1/4 cup chopped onion

2 medium carrots, sliced

1/2 teaspoon thyme

2 (14.5-oz.) cans low sodium beef broth

2 (14.5-oz.) cans diced tomatoes with garlic, undrained

1 (8-oz.) can tomato sauce

COOKING INSTRUCTIONS:

Heat the olive oil in a skillet over medium-high heat; brown beef; salt and pepper to taste and place in a slow cooker. Add the water to the skillet; bring to a boil and scrape up all of the browned bits from the bottom of the pan; pour over the beef. Add remaining ingredients to slow cooker; stir to combine. Cover and cook on low heat setting for 8 to 9 hours or on high setting for 4 to 5 hours, or until veggies are tender.