Jeanne Heyerly Chenoa, IL

Prep. Time: 20 Minutes
Cooking Time: 8–10 Hours

Ingredients

  • 2 lbs. ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cups tomato juice
  • 2–3 carrots, sliced
  • 2–3 ribs celery, sliced
  • half a green pepper, chopped
  • 2 cups green beans
  • 2 medium potatoes, cubed
  • 2 cups water
  • 1 Tbsp. Worcestershire sauce
  • ¼ tsp. dried oregano
  • ¼ tsp. dried basil
  • ¼ tsp. dried thyme
  • dash of hot pepper sauce
  • 2 Tbsp. dry onion soup mix, or 1 beef bouillon cube
  • 1 tsp. salt
  • ¼ tsp. pepper

Ideal Slow Cooker Size: 2–3 Quart

Method

  1. Brown meat and onion in saucepan. Drain. Stir in garlic and tomato juice. Heat to boiling.
  2. Combine all ingredients in slow cooker.
  3. Cover. Cook on Low 8–10 hours.

Variation

Use 1 cup barley in place of potatoes.

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