First, brown a pound of hamburger, a chopped onion and 2 cloves of minced garlic. Drain and transfer to the crockpot.
Next, add the remaining ingredients to the crockpot:
Stir and cover. Cook on low for 8 to 9 hours.
Here it’s all ready to serve, and it tastes great with some bread.
It’s that easy! Enjoy.
Confession: I’m not going to lie, I really hate having just a little bit left in a bag of veggies or a can of juice. So … though I have given you all of the “correct” measurements, the truth is, I dumped in all of the juice in the can of V8, all of the green beans in the bag, and 1/2 of the family-sized bag of corn. As long as I’m telling the whole truth, I also put in all of the cole slaw. With all the extra veggies in there, I needed some more liquid, so I threw in another can of stewed tomatoes and one can of water.
In essence, I kind of – almost – sorta doubled it, but not quite. It’s a CROCKPOT recipe, for crying out loud! The beauty of these recipes is in the fact that you can totally fudge the quantities usually and still get an end result that your kids will devour!
For the record, I’ve made this according to the recipe and it tasted exactly the same.
I hope you love this one as much as we do! It’s super healthy and freezes beautifully!
[Tweet “Hamburger Vegetable Soup is on the menu for #RxCrockpotTuesday. #heatlhy #freezermeal”]