Busy-Day Beef-Vegetable Soup

Second of two for tonight.

Makes 4 servings

1 lb boneless beef chuck roast, trimmed and cut into bite-size pieces

3 medium carrots, cut into 1/2-inch-thick slices

2 small potatoes, peeled and cut into 1/2-inch cubes

1/2 cup chopped onion (1 medium)

1/2 tsp dried thyme, crushed

1 bay leaf

2 14.5 oz cans diced tomatoes, undrained

1/2 cup frozen peas

1) In a slow cooker, combine beef, carrots, potatoes, and onion. Sprinkle with thyme and 1/2 tsp salt. Add bay leaf. Pour undrained tomatoes and 1 cup water over mixture in cooker. 

2) Cover and cook on low-heat setting for 8-10 hrs or on high-heat setting for 4-5 hours. Discard bay leaf. Stir in frozen peas.