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Beef Vegetable Soup Recipe

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This recipe for Beef Vegetable Soup, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dawn Lawrence


1 lb. ground beef
1 medium onion, chopped
1/2 tsp salt
1/4 tsp pepper
3 cups water
3 medium potatoes, peeled and cut into 3/4 in. cubes
1 can (14 1/2 oz) Italian diced tomatoes, undrained
1 can (11 1/2 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

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

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