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Saturday, October 15, 2011

Beef Vegetable Soup with Potatoes by Amy (repeat)

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, 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.

4 comments:

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

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  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!

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  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!

    ReplyDelete