Ingredients
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1/2 lb extra lean ground beef
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2 large carrots, sliced crosswise into thin slices
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beef bouillon cubes or beef bouillon granules
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1 1/2 cups hot water
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3 cups vegetable juice
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2 tablespoons instant minced onion
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2 large bay leaves
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1 teaspoon sugar
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1/4-1/2 teaspoon garlic salt, to taste
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1/4 teaspoon black pepper
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1/4 cup small macaroni pasta
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1 (14 ounce) package frozen corn, red bell pepper, celery, and black bean medley or 1 (14 ounce) package similar frozen mixed vegetables
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1 1/2 cups frozen cut green beans, thawed
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1 teaspoon Italian herb seasoning (or 1/2 tsp. each dried oregano and basil )
Instructions
- Combine the beef, carrots, and Italian herb seasoning in a 12-inch nonstick skillet over medium-high heat. Cook, stirring to break up the beef, until is is just cooked through, about 6 minutes.
- Put the cooked beef mixture in a 3-quart or larger slow cooker. Stir in the water, bouillon mixture, vegetable juice, onions bay leaves, sugar, 1/4 teaspoon garlic salt, pepper, and pasta. Stir in the frozen vegetable medley and green beans. (The liquid may not cover all the vegetables at this point.).
- Cover the cooker, and turn on the high setting for at least 30 and preferably 45 minutes. Turn to the low setting and cook for at least 5 hours and up to 10 hours. Thin the soup with a little hot water before serving, if desired. Taste and add more garlic salt, if desired.
- Discard the bay leaves as the soup is served.