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Monday, October 4, 2010

Beef Vegetable Soup with Potatoes by Amy

Ingredients:
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)

Assembly:
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.

4 comments:

  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!

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  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

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

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

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