Northwest Beef And Vegetable Soup

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Crock Pot


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2 tablespoons olive oil

1 clove garlic, minced

1 medium onion, chopped

1 pound lean stew beef, fat removed and cut into 1-inch cubes

15 ounces canned white beans, drained and rinsed

1 buttercup squash, peeled and diced

1 turnip, peeled and diced

1 large potato, peeled and diced

2 stalks celery, sliced

3 1/2 cups canned tomatoes, peeled and crushed

2 tablespoons fresh basil, minced

1 teaspoon freshly ground pepper

1 1/2 teaspoons salt

8 cups water

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