Slow Cooker Vegetable Soup Monday, January 22, 2007


1 lb lean ground beef (or cubed ham, or cubed chicken, or left over roast beef)
3 carrots, peeled and sliced
3 stalks celery, sliced thin
3 potatoes, peeled and cubed
2 or 3 parsnips, peeled and sliced
1 15 oz cans tomato sauce
2 15 oz cans chicken stock
2 to 3 cups V 8 juice
salt and pepper to taste


Saute ground beef until it loses its color and drain. Add beef and remaining vegetables and juice to slow cooker. Cover and cook on low 8 to 9 hours. Stir and add salt and pepper to taste. Serve with a wedge of good cornbread.


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