Beef Vegetable Soup
Ingredients
- 1 pound lean ground beef
- 1 medium onion, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 cups water
- 3 medium potatoes, peeled and cut into 3/4-inch cubes
- 1 can (11½ 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
Directions
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.
