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
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
Cover and cook on low for 8-10 hours.