This soup is what my boys affectionately now call "GOOD SOUP."
I make it so much, I don't even need to look at the recipe anymore!
Vegetable-Potato Beef Soup
Makes 6-8 servings
1 1/2 cups sliced carrots
1 1/2 cups cubed potatoes
1 cup sliced celery
1/2 cup chopped onion
2 cups water
1 1/4 lb ground beef, browned and drained
2 tsp salt
5 cups tomato juice
1 Tbsp brown sugar
1. Combine vegetables and water in microwave-safe container. Cover and microwave on High 18-20 minutes. Do not drain. Place vegetables in slow cooker.
2. Combine all ingredients in slow cooker.
3. Cover. Cook on Low 6-8 hours, or until vegetable are done.
Variation: Add 15-oz can green beans, drained, or 15-oz can lima beans, drained (I use frozen lima beans).
From FIX IT AND FORGET IT, recipe by Beth Shank, Wellman, IA
Vegetable Potato Beef Soup
