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Beef Vegetable Soup Exps Sscbz18 20647 D09 08 1b 8

Beef Vegetable Soup

TOTAL TIME: Prep: 20 min. Cook: 9 hours YIELD: 7 servings.
This nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. —Jean Hutzell, Dubuque, Iowa

Ingredients

  • 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

Directions

  • 1. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper.
  • 2. 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.

Nutrition Facts

1-1/3 cups: 217 calories, 6g fat (2g saturated fat), 40mg cholesterol, 536mg sodium, 27g carbohydrate (11g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.

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