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Soup-er Bowl Beef Vegetable Soup (2/1/2013)

Soup-er Bowl Beef Vegetable Soup


1 lb. ground beef
1 lb. Hot Italian Sausage
1 tsp. onion powder
1 tsp. garlic powder
2 14.5 oz. cans diced tomatoes (undrainded)
3 medium potatoes, peeled, sliced or diced
3 carrots, sliced
1 large can V-8 or tomato juice
1 small can tomato paste
5 beef bouillon cubs
½ tsp. crushed red pepper flakes
Small bag frozen mixed vegetables (California Blend)
Salt and pepper to taste


Season ground beef and sausage with salt and pepper. Brown and crumble ground beef and sausage in a large dutch oven. Drain. Add to a large 7-quart crock-pot. Add remaining ingredients. Cover and cook on low 6 hours, or on high 3-4 hours.


Soup can be thinned with beef broth or water.


 

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