Beef Vegetable Soup

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Ingredients

1 1/2 lb.	-	Beef Rump Roast, diced
2 TBSP.	-	Olive Oil or Canola Oil
2 TBSP.	-	Flour
4	-	Carrots, cleaned and sliced
2/3 can (about 2 lbs.), drained	-	Green Beans
1 can	-	Whole Kernel Corn, drained
1 can	-	Dark Red Kidney Beans, drained
1 can	-	Pea's, drained
1 can	-	Black-eye Pea's
1 quart	-	Tomatoes
4 Medium	-	Potatoes
4	-	Beef Bouillon Cubes
2 1/4 tsp.	-	Salt
1/2 tsp.	-	Black Pepper
3	-	Bay Leaves
2 tsp.	-	Minced Garlic

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Directions

• Coat Rump Roast cubes in flour and fry in skillet until browned in 2 TBSP. Olive or Canola Oil
• In Large Crockpot Add All remaining ingredients except for Potatoes, stir until well combined
• Cook on High for 4 hours
• Peel, dice and clean potatoes and add to soup
• Cook a couple more hours on low and serve