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Ingredients
1 Pound lean ground beef
1 Medium onion, chopped
1/2 Teaspoon salt
1/4 Teaspoon pepper
3 Cups water
3 Medium potatoes, peeled & cut into 3/4" cubes
1 (14 1/2 oz) Can Italian diced tomatoes, undrained
1 (11 1/2 oz) Can V8 juice
1 Cup Celery chopped
1 Cup carrots, sliced
2 Tablespoons sugar
1 Tablespoon dried parsley flakes
2 Teaspoons dried basil
1 Bay leaf
Instructions
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 a 5 quart crockpot; add the remaining ingredients. Cover and cook on LOW for 7 to 8 hours or until vegetables are tender. Discard bay leaf before serving.