Beef Vegetable Soup for Crock Pot
- In a nonstick skillet, cook beef and onion over medium high heat until meat is no longer pink; drain. Stir in salt and pepper.
- 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.
- Depending on how "juicy" you like your soup, you can add more beef broth and V8 juice if you like.
- 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.