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Beef Vegetable soup

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Ingredients

  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups water
  • 3 medium potatoes, peeled and cut into 3/4 inch cubes
  • 1 can (14-1/2 oz.) Italian diced tomatoes, undrained
  • 1 can (11-1/2 oz.)V8 juice
  • 1 cup chopped celery
  • 1 cup sliced carrots
  • 2 tablespoons sugar
  • 1 tablespoon dried parsley flakes
  • 2 teaspoons dried basil
  • 1 bay leaf

Details

Servings 7
Preparation time 20mins
Cooking time 555mins

Preparation

Step 1

1. 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. Cover and cook on low for 9 to 11 hours or until vegetables are tender. Discard bay leaf before seving.

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