Crock Pot Beef Taco Soup

I made this up in order to use up a ton of tomato juice that I had just juiced. It turned out so good that my parents (who I had over the next day) ate two bowls each! I am not completely sure how many servings it made, but it made a lot!

• Ready In: 8 hrs 20 mins
• Serves: 10
• Yields: 2 cup

Ingredients

• 6  cups tomato juice
• 4  cups beef broth
• 1 (16 ounce) jar salsa
• 1 1⁄4-1 1⁄2 lbs ground beef
• 3  medium carrots, sliced into rounds
• 2  stalks celery, sliced
• 1  large onion, chopped
• 1  large zucchini, chopped
• 1  cup frozen corn
• 2  tablespoons  taco seasoning
• 2 -3  garlic cloves, minced
•  tortilla chips
•  shredded cheddar cheese

Directions

1. In a large skillet, brown ground beef until cooked through (a little pink is okay - it will finish cooking in the crockpot).
2. Place ground beef and the rest of the ingredients (except for tortilla chips and cheddar cheese) into a 5-6 quart slow cooker; cook on low 8 hours.
3. Ladle up bowls and top with cheese and chips. Enjoy.