Beef Vegetable Soup

Convenient frozen veggies and hash browns make this meaty soup a snap to mix up. Simply brown the beef, then stir everything together to simmer all day. Serve with bread and a salad.

1 pound ground beef or lean stew meat cut into small pieces
1 can (46 ounces) tomato juice
1 package (16 ounces) frozen mixed vegetables, thawed
2 cups frozen cubed hash brown potatoes, thawed
4 tablespoons Watkins Onion Soup and Gravy Base
1 teaspoon Watkins Garlic Flakes

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomato juice, mixed vegetables, potatoes, onion soup base, and garlic flakes.

Cover and cook on low for 6-8 hours. Yield: 10 servings.

Tip
Use fresh summer vegetables such as zucchini, corn, green beans, peas, and carrots instead of frozen mixed vegetables.

Eleisia
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