Beef Vegetable soup

By pattiaroberts

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

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.