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Beef Vegetable Soup

Beef Vegetable Soup
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
7 ServingsPrep: 15 min. Cook: 9 hours

Ingredients

  • 1 pound lean ground beef (90% lean)
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  • 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 (14-1/2 ounces) Italian diced tomatoes, undrained
  • 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

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-qt. slow cooker. Add the remaining ingredients. Cover
  • and cook on low for 9-11 hours or until vegetables are tender.
  • Discard bay leaf before serving. Yield: 7 servings.
Nutrition Facts: One serving (1-1/3 cups) equals 210 calories,
© Taste of Home 2013

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Beef Vegetable Soup (continued)

Nutrition Facts: 5 g fat (2 g saturated fat), 32 mg cholesterol, 537 mg sodium, 26 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.
© Taste of Home 2013