Lunch: Slow-Cooked Beef Vegetable Soup Recipe
Ingredients
1 pound ground beef
1 can (46 ounces) tomato juice
1 package (16 ounces) frozen mixed vegetables, thawed
2 cups frozen cubed hash brown potatoes, thawed
1 envelope onion soup mix
Instructions
In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomato juice, mixed vegetables, potatoes and soup mix.
Cover and cook on low for 8-10 hours or until heated through.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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