Vegetable Beef Soup

INGREDIENTS:

1 1/2 to 2 lbs stew meat, chuck eye

(add the following spices to your taste)
salt
pepper
oregano
1 Bay Leaf
3 - 14 oz can beef broth
1 8 oz can tomato sauce
1 T Worcestershire Sauce
2-3 celery sticks chopped
1 large onion, chopped
1 cup carrots, sliced
1 can green beans
1 can yellow corn
1 can diced tomatoes
4-5 red potatoes, diced, skin still on
1/2 cup frozen green peas

Brown meat in a drizzle of olive oil, add chopped onion and allow to brown. Add to the crock pot. Then add broth, potatoes, broth, spices, and sauce. Let the meat and potatoes cook for about 2 hours then add all the rest of the vegetables and cook on low for about 6 hours. Remove bay leaf and serve with corn bread (I usually start with a box of Jiffy and doctor it up a bit with cheddar cheese and some cream corn).