Slow Cooked Beef Vegetable Soup Recipe

Ingredients

1 pound ground beef1 can (46 ounces) tomato juice1 package (16 ounces) frozen mixed vegetables, thawed2 cups frozen cubed hash brown potatoes, thawed1 envelope onion soup mix

Preparation

In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Transfer to a 5-qt. slow cooker. Stir in juice, vegetables, potatoes and soup mix.. Transfer to a 5-qt. slow cooker. Stir in the tomato juice, mixed vegetables, potatoes and soup mix.

Cover and cook on low for 8-10 hours.