Beef Vegetable Soup

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 (11 1/2 ounces) 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

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-quart slow cooker.

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

Yield: 7 servings