Beef Vegetable Soup for Crock Pot

• 1 lb ground beef
• 1 medium onion, chopped
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 garlic clove, minced
• 4 cups beef broth
• 3 medium potatoes, peeled and cut into 3/4-inch cubes
• 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
• 1 (11 1/2 ounce) can V8 vegetable juice
• 1 cup chopped celery (I love using some of the tops)
• 1 cup sliced carrot
• 2 tablespoons sugar
• 1 tablespoon dried parsley flakes
• 2 teaspoons dried basil
• 12 teaspoon dried thyme
• 1 bay leaf

1. In a nonstick skillet, cook beef and onion over medium high heat until meat is no longer pink; drain.
2. Stir in salt and pepper.
3. Transfer to a 5 quart slow cooker.
4. Add the remaining ingredients.
5. Cover and cook on low for 9 to 11 hours or until vegetables are tender.
6. Discard bay leaf before serving.
7. Depending on how "juicy" you like your soup, you can add more beef broth and V8 juice if you like.
8. 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.

ground beef, onion, salt, pepper, garlic, beef broth, potatoes, italianstyle diced tomatoes, vegetable juice, celery, carrot, sugar, parsley flakes, basil, thyme, bay leaf

Taken from www.food.com/recipe/beef-vegetable-soup-for-crock-pot-199139 (may not work)