vegetable-beef-soupNothing warms you better on a cold winter day than a bowl of this hot, great tasting soup! Try it with toasted garlic bread or delicious hot cornbread!

1 pound ground beef chuck
1/3 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into cubes
1 (14-1/2 oz.) can Italian diced tomatoes, undrained
1-1/2 cups vegetable 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 over medium heat, cook ground beef and onion until meat is no longer pink; drain. Transfer to a 5 quart slow cooker. Stir in the salt and pepper.

2. Add all the remaining ingredients and stir to blend well.

3. Cover and cook on Low for 9 to 11 hours or until vegetables are tender. Discard bay leaf before serving. Makes 7 servings.

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