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Beef Vegetable Soup

Total Time

Prep: 20 min. Cook: 9 hours

Makes

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
Beef Vegetable Soup Recipe photo by Taste of Home

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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