Beef, Soups and Stews, Vegetables

CROCKPOT VEGETABLE BEEF SOUP WITH POTATOES

  • 1 pound Ground beef, browned and drained
  • 30 ounces Tomatos, diced
  • 2 Carrots, chopped
  • 2 Onions, chopped
  • 2 Potatos, cubed
  • 2 Garlic cloves, minced
  • 12 ounces V-8 vegetable juice
  • 1 1/2 cups Celery, chopped
  • 2 teaspoons Beef bouillon
  • 2 to 3 cup Frozen Mixed Vegetables

    • Combine all ingredients in slow cooker. Cover. Cook on Low 12 hours, or High 4-6 hours. If using leftover vegetables that are precooked, add during last hour if cooking on Low, or during last half hour if cooking on High.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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