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Hot, Hearty and Easy Veggie Beef Soup
Kellie Sherlock
Ingredients
1 can (46 ounces) vegetable juice (low-sodium if available)
2 cans (or 1 bag of frozen) mixed veggies
1 1/2 pounds lean ground beef
1 small onion, diced
Salt
Pepper
Directions
Brown the ground beef and onion until meat is no longer pink. Add salt and pepper to taste. Drain well and place in a Crock Pot. Add the vegetables and tomato juice. Season again with salt and pepper to taste. Cook on low all day. Serve.