Veg-Beef Soup

leftover roast beef, chopped
1 onion chopped
2 cloves garlic, pressed
2 cups of bagged shredded cabbage (coleslaw mix)
1 16-ounce bag frozen mixed vegetables
4 cups V8 juice (can use the no salt added version)
1 14.5-ounce can diced tomatoes
3 tablespoons Worcestershire sauce
1 teaspoon dried oregano
salt and pepper to taste


In a crock pot, layer the coleslaw mix, frozen mixed vegetables, chopped roast beef, V8 juice, un-drained tomatoes, Worcestershire sauce, oregano, salt
and pepper.

Cover and cook on low for 8-10 hours or on high for 4 to 5 hours.