Beef Vegetable Soup (coleslaw mix)

Photo: psfreeman

Here's a slow-cooked meal-in-one just perfect for chilly winter nights. From Colleen Jubl: Dayton, Ohio. Serve it with a fruit salad and bread. Recipe published in Light & Tasty February/March 2006.

Yield: 9 servings
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  • 1 pound(s) lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cup(s) spicy hot V8 juice
  • 2 cup(s) coleslaw mix
  • 1 14 1/2-ounce can(s) Italian stewed tomatoes
  • 1 10-ounce package(s) frozen corn
  • 1 9-ounce package(s) frozen cut green beans
  • 2 tablespoon(s) Worcestershire sauce
  • 1 teaspoon(s) dried basil
  • 1/4 teaspoon(s) pepper


  1. • In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. • Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on high for 4-5 hours or until heated through.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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