Meaty Tomato Vegetable Soup

By carvalhohm

Ingredients

• 1 pound ground round
• 1 cup frozen chopped onion
• 1 tablespoon prepared minced garlic
• 2 (28-ounce) cans fire-roasted diced tomatoes
• 1 (10-1/2-ounce) can condensed beef broth, undiluted
• 1 1/2 cups water
• 1 (14-1/2-ounce) can diced tomatoes with Burgundy wine and olive oil, undrained
• 1 (14-1/2-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
• 1 (16-ounce) package frozen mixed vegetables, thawed
• 1/2 teaspoon crushed red pepper

Preparation

Step 1

Cook beef, onion, and garlic in large skillet over medium-high heat 7 minutes, stirring until beef crumbles and is no longer pink; drain well.

Combine beef mixture, diced tomatoes, and remaining 6 ingredients in 5to6-quart slow cooker.

Cover and cook on LOW setting 9 hours.