Recipe: Slow Cooker Chunky Beef Vegetable Soup

SLOW COOKER CHUNKY BEEF VEGETABLE SOUP

1 Reynolds Slow Cooker Liner
3 cups vegetable juice
2 cups hot water
1 pound beef for stew, cut in 1-inch cubes
8 cups frozen mixed vegetables
2 medium potatoes, peeled and cubed
1 small onion, chopped
1/4 cup ketchup
3 tablespoons beef-flavor instant bouillon
1/2 teaspoon pepper

Open slow cooker liner and place it inside a 5- to 6 1/2 -qt slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Pour the vegetable juice and water into the lined-slow cooker. Add beef, vegetables, ketchup, bouillon and pepper; stir gently. Place lid on slow cooker.

Cook on LOW for 8 to 9 hours OR on HIGH for 4 to 5 hours until beef is tender.

Carefully remove lid to allow steam to escape. Serve food directly from lined-slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Servings: 8-9
Source: Reynolds Kitchens