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
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1 pound lean ground beef (90% lean)
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1 medium onion, chopped
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1/2 teaspoon salt
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1/4 teaspoon pepper
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3 cups water
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3 medium potatoes, peeled and cut into 3/4-inch cubes
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1 can (14-1/2 ounces) Italian diced tomatoes, undrained
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1 can (11-1/2 ounces) V8 juice
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1 cup chopped celery
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1 cup sliced carrots
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2 tablespoons sugar
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1 tablespoon dried parsley flakes
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2 teaspoons dried basil
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1 bay leaf
Directions
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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.
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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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