Beef Vegetable Soup

On busy days, I like the convenience of doing the prep work in the morning and letting the soup simmer all day.

—Jean Hutzell, Dubuque, IA

Prep: 20 min. • Cook: 9 hours • Makes: 7 servings

• 1 lb. lean ground beef (90% lean)
• 1 medium onion, chopped
• ½ tsp. salt
• ¼ tsp. pepper
• 3 cups water
• 3 medium potatoes, peeled and cut into ¾-in. cubes
• 1 can (14 ½ oz.) Italian diced tomatoes, undrained
• 1 can (11 ½ oz.) V8 juice
• 1 cup chopped celery
• 1 cup sliced carrots
• 2 Tbsp. sugar
• 1 Tbsp. dried parsley flakes
• 2 tsp. dried basil
• 1 bay leaf

1. 1. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper.
2. 2. Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.

1 ⅓ cups: 217 cal., 6g fat (2g sat. fat), 40mg chol., 536mg sod., 27g carb. (11g sugars, 3g fiber), 15g pro. Diabetic exchanges: 2 lean meat, 2 vegetable, 1 starch.