Ingredients
1 pound lean ground beef (90% lean)1 medium onion, chopped1/2 teaspoon salt1/4 teaspoon pepper3 cups water3 medium potatoes, peeled and cut into 3/4-inch cubes1 can (14-1/2 ounces) Italian diced tomatoes, undrained1 can (11-1/2 ounces) V8 juice1 cup chopped celery1 cup sliced carrots2 tablespoons sugar1 tablespoon dried parsley flakes2 teaspoons dried basil1 bay leaf
Preparation
In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper.
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.
