1. In a nonstick skillet, cook beef and onion over medium high heat until meat is no longer pink; drain. Stir in salt and pepper. 2. Transfer to a 5 quart slow cooker. Add the remaining ingredients. Cover and cook on low for 9 to 11 hours or until vegetables are tender. Discard bay leaf before serving. 3. Depending on how "juicy" you like your soup, you can add more beef broth and V8 juice if you like. 4. A little sweet potato substituted for some of the white potato might be good -- and I find adding a little cabbage to vegetable soup always kicks up the flavor just a notch. ---------------------------------------------------------------------------
Nutrition
Ingredients
