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Prep Time: 15 Minutes Cook Time: 540 Minutes |
Ready In: 555 Minutes Servings: 7 |
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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 Ingredients:
1 pound ground beef |
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; 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. Yield: 7 servings.
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