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Saturday, October 15, 2011

Beef Vegetable Soup with Potatoes by Amy (repeat)

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, combine all of the ingredients except for the vegetable juice.

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


  1. Nice, filling soup. Too many vegetables for the kids. Liked by the adults.

  2. Came to your recipe from Once a Month Mom. Loved the soup and my 7yo asked for seconds. This is a great meal and a winner in my home. Thank you so much!

  3. This didn't make the cut at my home for any of us. It could be good if there were more seasonings added. I added pepper and Mrs. Dash and it was MUCH better. My kids added parmesean and they said it was super good!