Slow Cooker Lean Vegetable Beef Soup
Sweet Tooth, Sweet Life
Tender meat and lots of veggies make this soup a classic one, perfect for any type of weather. And even though it's got all the flavor of a classic, comfort food, it's one you can feel good about eating!
Prep Time 10 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 10 minutes mins
Course beef, crockpot, Dinner
- 1 pound lean ground beef I used 93%
- 1 medium onion chopped
- 1/2 teaspoon salt
- 1/3 teaspoon pepper
- 3 cups water
- 4 medium red potatoes cut into 3/4 inch chunks
- 1 can 14.5 oz Italian style diced tomatoes, undrained
- 1 can 11.5 oz low-sodium V8 juice
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 tablespoons sugar
- 1 tablespoon dried parsley flakes
- 2 teaspoons dried basil
- 1 bay leaf
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in salt and pepper.
Transfer to slow cooker and add remaining ingredients.
Cover and cook on low for 8-10 hours or until vegetables are tender.
Discard bay leaf before serving. Enjoy!