Place all ingredients in a crock pot and cook on low for eight hours, high for six hours.
1 C. Chopped Onion
1 C. Chopped Celery
1 1/2 lbs. Cubed Elk or Beef Stew Meat - Any cut will due because of the slow cooking
30 oz. Canned Diced Tomato
12 oz. Frozen Mixed Veggies
1 C. Brown Rice - (or white rice or noodles or pearled barley)
4 C. Water
5 tsp. Beef Flavored Bullion
1/2 tsp. Dried Thyme
1/4 tsp. Coarse Ground Pepper
2 T. Worcestershire Sauce
1 tsp. Salt (Save this out for final seasoning at the end. I like my soup pretty salty.)
Makes 10 generous servings. 212 calories/serving for Elk Meat & 246 calories/serving for Beef.
You don't have to use a slow cooker for this soup. The meat is just more tender if it is slow cooked. If you have left over roast beef or elk from another meal, this is a great way to use it up and you only have to simmer the soup long enough to make the rice tender.