BEEF VEGETABLE SOUP
Ingredients
- 1 lb. ground beef 90% lean
- 1 medium onion chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cups water
- 3 medium potatoes peeled and cut into 3/4-inch cubes
- 1 can Italian diced tomatoes (12-1/2 oz) undrained
- 1 can V8 juice (11-1/2 oz)
- 1 cup celery chopped
- 1 cup carrots sliced
- 2 tbs. sugar
- 1 tbs. parsley flakes, dried
- 2 tbs. basil dried
- 1 bay leaf
Instructions
- In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt and pepper.
- Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving. Yield: 7 servings.
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