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Monday, October 4, 2010

Beef Vegetable Soup with Potatoes by Amy

1 lb. ground beef, browned and drained
2 - 15 oz. cans diced tomatoes
2 carrots, sliced or cubed
2 onions, sliced or cubed
2 potatoes, diced
1-2 garlic cloves, minced
12 oz. can V-8 vegetable juice (or more)
1 1/2 - 2 cups sliced celery
2 tsp. beef stock concentrate or 2 beef bouillon cubes
2-3 cups vegetables (frozen)

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 12 hours or High 4-6 hours.

*If you want to freeze, cook in slow cooker after soup is thawed.

Cooking Day:
1. Thaw completely.
2. Pour into slow cooker. Cook on Low 12 hours or High 4-6 hours.


  1. We really enjoyed this soup! It reminded me of the soup my mom used to make when we were growing up. Thanks for making it!

  2. It just snowed a foot where I live and I am definitely making this next week to exchange with my sister in law! Sounds yummy

  3. Thanks so much for doing all the hard work for us! We enjoyed this meal.

  4. Good stuff! Thanks for a yummy soup! Plenty for a family of 6 (I got the left-overs for work that week).