MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Beef Vegetable Soup
Categories: Beef, Vegetables, Herbs
Yield: 7 servings
1 lb 90% lean ground beef
1 md Onion; chopped
1/2 ts Salt
1/4 ts Pepper
3 c Water
3 md Potatoes; peeled, in 3/4"
- cubes
14 1/2 oz Can Italian diced tomatoes;
- undrained
11 1/2 oz Can V8 juice
1 c Chopped celery
1 c Sliced carrots
2 tb Sugar
1 tb Dried parsley flakes
2 ts Dried basil
1 Bay leaf
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.
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.
Jean Hutzell, Dubuque, Iowa
Makes: 7 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... Here's to steak when you're hungry and whisky when you're dry
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