Beef Vegetable Soup

compliments of Becky (WW Wisconsin Board)

(Light and Tasty 2004)

1 pound lean ground beef
1 med. onion, chopped

Brown ground beef and onion, drain, transfer to a 5 quart crock pot.

Then add:
1/2 tsp salt
1/4 tsp pepper
3 cups of water
3 med. potatoes, peeled and cut into 3/4" chunks
1 can (14.5) italian diced tomatoes, undrained
1 can (11.5) V8 Juice
1 cup chopped celery
1 cup sliced carrots
2 TB sugar
1 TB dried parsley flakes
2 tsp dried basil
1 bay leaf

Cover and cook on low for 9 to 11 hours or until veggies are tender. Discard bay leaf before seving.

one serving = 1 1/3 cup at 4 points. This gives you 2 veggie servings.