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
- 2 to 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
- 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 620mins
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. Add the remaining ingredients. Cover and cook on low for 9 to 11 hours or until vegetables are tender. Discard bay leaf before serving.
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