Beef Vegetable Soup

• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups water
• 3 medium potatoes, peeled and cut into 3/4-inch cubes
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 can (11-1/2 ounces) V8 juice
• 1 cup chopped celery
• 1 cup sliced carrots
• 2 tablespoons 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. Stir in salt and pepper.
2. Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.

ground beef, onion, salt, pepper, water, potatoes, italian diced tomatoes, celery, carrots, sugar, parsley flakes, basil, bay leaf

Taken from www.tasteofhome.com/recipes/beef-vegetable-soup/ (may not work)