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Source: Campbell's Recipes
Tagged With: 8 servings (about 2 cups each)
Slow Cooker Chunky Vegetable Soup
Here's a hearty vegetable beef soup that slow cooks until the flavors are blended and the soup is delicious.  Best of all, it takes just 15 minutes to put together...then it cooks unattended while you enjoy your day.
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Serves: 8 servings (about 2 cups each)
Prep Time: 15 minutes
Cook Time: 480 minutes
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1 Reynolds® Slow Cooker Liner
3 cups V8® 100% Vegetable Juice
2 cups hot water
1/4 cup ketchup
3 tablespoons beef-flavored instant bouillon
1/2 teaspoon ground black pepper
1 pound beef for stew, cut in 1-inch cubes
8 cups frozen mixed vegetables
2 medium potato, cut into cubes (about 2 cups)
1 small onion, chopped (about 1/4 cup)




Place the slow cooker liner into a 6-quart slow cooker according to the liner package directions.

Stir the vegetable juice, water, ketchup, bouillion and black pepper in the cooker.  Add the beef, mixed vegetables, potatoes and onion and stir to coat.

Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.
Recipe Note: Do not use the liner to lift the food out of the cooker.  Make sure that the cooker is cool before removing and discarding the liner.
Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
Cooking Basics: The moist low heat of slow cooking is great for tenderizing less expensive, tougher cuts of meat.  Trim as much of the visible fat as possible before cooking.


Notes:
Nutritional Values per Serving using V8 100% Vegetable Juice: Calories 227, Total Fat 4g, Saturated Fat 1g, Cholesterol 25mg, Sodium 1114mg, Total Carbohydrate 35g, Dietary Fiber 7g, Protein 16g, Vitamin A 148%DV, Vitamin C 44%DV, Calcium 7%DV, Iron 16%DV

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