Meatball Stew

3 medium potatoes, peeled and cut into 1/2-inch cubes
1 package (16 ounces) fresh baby carrots, quartered
1 large onion, chopped
3 celery ribs, sliced
1 package (12 ounces) frozen fully cooked meatballs
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (10-1/2 ounces) beef gravy
1 cup water
1 envelope onion soup mix
2 teaspoons beef bouillon granules

Place the potatoes, carrots, onion, celery and meatballs in a 5-qt. slow cooker. In a bowl, combine the remaining ingredients.

Pour over meatball mixture. Cover and cook on low for 9-10 hours or until the vegetables are crisp-tender. Makes 6 servings.