Beef and Vegetable Crockpot Soup

Every Sunday is  'Soupy Sunday'!

This weekend was a great new addition, and when the recipe calls for the use of a crockpot, that's even better. That way I can spend less time in the kitchen and more time on some Amazing Adventures. It was so warm and delicious, I served it with some whole wheat baguette and some Spring Mix salad with some fresh chopped pears, almonds, walnuts and sunflower seeds with a raspberry vinaigrette.

Beef and Vegetable Crockpot Soup

Ingredients:

    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

Directions:

In a nonstick skillet cook beef and onion over medium heat until meat is no longer pink; drain.    Transfer to a 5-qt slow cooker.  Add the remaining ingredients. Cover and cook high for 4 hours or low for 7 hours or until vegetables are tender.

Adapted from http://www.food.com/

Nutritional Information:

143 calories

16 g carbs

3 g fat

13g protein

2 g fibre