Crock Pot Beef Vegetable Soup

• 1 lb lean ground beef
• 1 medium onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups water
• 3 medium potatoes, peeled and cut into bite sized pieces
• 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
• 1 (11 1/2 ounce) can V8 vegetable juice
• 1 cup chopped celery
• 1 cup sliced carrot
• 2 teaspoons sugar
• 1 tablespoon dried parsley flakes
• 2 teaspoons dried basil
• 1 bay leaf

1. In a nonstick skillet cook beef and onion over medium heat until meat is no longer pink; drain.
2. Transfer to a 5-qt slow cooker.
3. Add the remaining ingredients.
4. Cover and cook on low for about 4 hours or until vegetables are tender.
5. Discard bay leaf before serving.

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

Taken from www.food.com/recipe/crock-pot-beef-vegetable-soup-77551 (may not work)