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Hearty Beef Veggie Soup

Here's a slow-cooked meal-in-one just perfect for chilly winter nights. It's nice to come home to a hearty soup that's ready to eat. It goes well with a fruit salad and bread. —Colleen Jubl, Dayton, Ohio
  • Total Time
    Prep: 10 min. Cook: 3 hours
  • Makes
    9 servings (2-1/4 quarts)

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups spicy hot V8 juice
  • 2 cups coleslaw mix
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen corn
  • 1 package (9 ounces) frozen cut green beans

Directions

  • In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • Transfer to a 5-qt. slow cooker. Stir in V8 juice, coleslaw mix, tomatoes, Worcestershire sauce, basil and pepper. Cover and cook on low for 3-4 hours or until heated through. Add corn and green beans during the last 30 minutes of cooking.
Nutrition Facts
1 cup: 162 calories, 4g fat (2g saturated fat), 31mg cholesterol, 380mg sodium, 18g carbohydrate (8g sugars, 3g fiber), 13g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.
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