Beef Vegetable Soup

By Addie

Here's a slow-cooked meal-in-one just perfect for chilly winter nights. "It's nice to come home to a hearty soup that's ready to eat," writes Colleen Jubl from Dayton, Ohio. "It goes well with a fruit salad and bread."

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups spicy hot V8 juice
• 2 cups coleslaw mix
• 1 can (14-1/2 ounces) Italian stewed tomatoes
• 1 package (10 ounces) frozen corn
• 1 package (9 ounces) frozen cut green beans
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried basil
• 1/4 teaspoon pepper

Preparation

Step 1

In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until heated through. Yield: 9 servings (2-1/4 quarts).

MY NOTES:

Add kidney beans or chickpeas and add cooked pasta when soup is done. Maybe add some thin-sliced carrots to the soup.