Slow-Cooked Beef Vegetable Soup

Slow-Cooked Beef Vegetable Soup

from tasteofhome.com
10 servings (2-1/2 quarts)

Ingredients

  • 1 pound ground beef
  • 1 can (46 ounces) tomato juice
  • 1 package (16 ounces) frozen mixed vegetables, thawed
  • 2 cups frozen cubed hash brown potatoes, thawed
  • 1 envelope onion soup mix

Directions

  1. 1

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

  2. 2

    Cover and cook on low for 8-10 hours.