Convenient frozen veggies and hash browns make this meaty soup a snap to make. Simply brown the ground beef, then stir everything together to simmer all day. It's wonderful served with bread and a salad. —Carol Calhoun, Sioux Falls, South Dakota
Slow-Cooked Beef Vegetable Soup
Slow-Cooked Beef Vegetable Soup
Prep Time
10 min
Cook Time
8 hours
Yield
10 servings (2-1/2 quarts)
Ingredients
- 1 pound ground beef
- 1 can (46 ounces) tomato juice
- 1 package (16 ounces) frozen mixed vegetables, thawed
- 2 cups frozen cubed hash brown potatoes, thawed
- 1 envelope onion soup mix
Directions
In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, crumbling meat; drain. Transfer to a 5-qt. slow cooker. Stir in juice, vegetables, potatoes and soup mix.- Cover and cook on low for 8-10 hours.
Nutrition Facts
1 cup: 139 calories, 4g fat (2g saturated fat), 22mg cholesterol, 766mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 11g protein.
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