- 1 pound lean ground beef (90% lean)
- 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
- 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.
Reviews for Beef Vegetable Soup
"We thought this recipe was fantastic! It tastes quite similar to my mother-in-law's delicious "Autumn Stew" and we enjoyed it just as much. I did substitute a quart of my home-canned tomato juice for the V-8 and water, which really complimented the soup. I look forward to making it again!"
"just no bay leaf"
"Just a little bland. I might try the beef broth instead if I make again."
"For some reason this recipe tasted very "tomato-y" to me; not sure why since there is only 1 can of diced tomatoes and 1 can of V8. Perhaps I would eliminate the V8 and try another liquid in it's place should I make this again."
"Bland. Lacks seasoning."
"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."
"I also used cubed sirloin steak coated with flour and cooked prior to putting it in the mix instead of the ground beef."
"I changed the recipe to use 2 beef bouillon cubes dissolved in 2 cups water and one 14.5 oz. can beef broth in exchange for the 3 cups water. I also added 3/4 of a 16 oz bag frozen vegetables about half way through the cooking process. My sister tried it and said it was good enough to sell by the bowl."