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Slow-Cooked Beef Vegetable Soup

Convenient frozen veggies and hash browns make this meaty soup a snap to mix up. Simply brown the ground beef, then stir everything together to simmer all day. It's wonderful served with bread and a salad. —Carol Calhoun, Sioux Falls, South Dakota
  • Total Time
    Prep: 10 min. Cook: 8 hours
  • Makes
    10 servings (2-1/2 quarts)

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

Directions

  • In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Transfer to a 5-qt. slow cooker. Stir in juice, vegetables, potatoes and soup mix.. 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.
Nutrition Facts
1 cup: 139 calories, 4g fat (2g saturated fat), 22mg cholesterol, 766mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 11g protein.

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