Beef Vegetable Soup

By Addie

This nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. —Jean Hutzell of Dubuque, Iowa (Taste of Home)

Ingredients

• 1 pound lean ground beef
• 1 medium onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups water
• 2-3 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

Preparation

Step 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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REVIEWS -


I loved this. I cooked the meat and chopped the vegetables the night before. (I left the chopped potatoes in salted water to keep from turning brown). In the morning I threw everything in the slow cooker before I went to work. When I came hoem it was done. So easy. The only thing I changed was for the water I added half water and half low-sodium beef broth.



Rather than using water, as called for in the recipe, I used Beef Broth. Gives it a great taste.