This nicely seasoned soup tastes especially good on a chilly day. It’s so convenient to do the prep work in the morning and then let the soup simmer all day.
—JEAN HUTZELL DUBUQUE, IA
PREP: 20 MIN. • COOK: 9 HOURS • MAKES: 7 SERVINGS
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into 3/4-inch cubes
1 can (14 1/2 ounces) Italian diced tomatoes, undrained
1 can (11 1/2 ounces) V8 juice
1 cup chopped celery
1 cup sliced carrots
2 tablespoons sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 bay leaf
1. In a nonstick skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in salt and pepper.
2. Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until the vegetables are tender. Discard bay leaf before serving.