Slow-Cooked Beef Vegetable Soup
“Convenient frozen veggies and hash browns make this meaty soup a snap to mix up. 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
| Servings | Prep Time | Cook Time |
| 10servings | 10minutes | 8hours |
| Servings | Prep Time |
| 10servings | 10minutes |
| Cook Time |
| 8hours |
Ingredients
- 1 lb ground beef
- 1 can tomato juice (46 oz.)
- 1 package frozen mixed vegetables (16 oz.), thawed
- 2 cups frozen cubed hash brown potatoes thawed
- 1 envelope onion soup mix
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomato juice, mixed vegetables, potatoes and soup mix.
- Cover and cook on low for 8-10 hours.
Recipe Notes
Nutrition Facts
1 cup: 139 calories, 4g fat (2g saturated fat), 22mg cholesterol, 766mg sodium, 16g carbohydrate (6g sugars, 3g fibre), 11g protein.
