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Vegetable Soup with Hamburger

I work full time, but my family sits down to a home-cooked meal just about every night. I rely on simple recipes like this. —Theresa Jackson, Cicero, New York
  • Total Time
    Prep: 15 min. Cook: 8 hours
  • Makes
    10 servings (2-1/2 qt.)

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups V8 juice
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 2 cups coleslaw mix
  • 2 cups frozen green beans
  • 2 cups frozen corn
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink, 5-7 minutes; crumble meat. Add garlic; cook 1 minute longer. Drain. In a 5-qt. slow cooker, combine the remaining ingredients. Stir in beef mixture. Cover and cook on low 8-10 hours or until the vegetables are tender.
Nutrition Facts
1 cup: 145 calories, 4g fat (2g saturated fat), 28mg cholesterol, 507mg sodium, 17g carbohydrate (7g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1/2 starch.

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