Ingredients
2 pounds ground beef3 medium onions, chopped1 garlic clove, minced3 cans (10-1/2 ounces each) condensed beef broth, undiluted1 can (28 ounces) diced tomatoes, undrained3 cups water1 cup each diced carrots and celery1 cup fresh or frozen cut green beans1 cup cubed peeled potatoes2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes1 teaspoon dried basil1/2 teaspoon dried thymeSalt and pepper to taste
Preparation
In a large skillet, cook beef and onions 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 remaining ingredients. Cover and cook on low until vegetables are tender, 6-8 hours.
