1. Beef Vegetable Soup
1 pound lean ground beef (or ground turkey)
1 medium onion, chopped
½ tsp salt
¼ tsp pepper
3 cups water
3 medium potatoes, peeled and cut into ¾-inch cubes
1 can (14½ oz) Italian diced tomatoes, undrained
1 can (11½ oz) V-8 juice
1 cup chopped celery
1 cup sliced 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 head
until meat is no longer pink, drain. Stir in salt & pepper.
Transfer to a 5-qt slow cooker. Add the remaining
ingredients. Cover and cook on low for 9-11 hours or until
vegetables are tender. Discard bay leaf before servings.
YIELD: 7 servings
Nutrition Facts:
One serving (1 1/3 cups)
210 calories 26 g carbohydrate
5g fat (2g saturated fat) 3 g fiber
32 mg cholesterol 15 g protein
537mg sodium