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      Title: Slow-Cooked Beef Vegetable Soup
 Categories: Beef, Vegetables, Potatoes
      Yield: 10 Servings

      1 lb Ground beef
     46 oz Can tomato juice
     16 oz Bag mixed vegetables;
           - thawed
      2 c  Diced hash brown potatoes;
           - thawed
  1 7/8 oz Env onion soup mix

  In a large skillet, cook beef over medium heat until no longer
  pink, 5 to 7 minutes, crumbling meat; drain. Transfer to a 5 qt
  slow cooker. Stir in juice, vegetables, potatoes, and soup mix.

  Cover and cook on low for 8 to 10 hours.

  Recipe by Carol Calhoun, Sioux Falls, South Dakota

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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