Vegetable-Beef Soup

This soup is too good for how easy and healthy it is.  The hardest part of this recipe is the grocery shopping.  It has a can of V-8 juice which is basically tomato juice but it doesn't sit with the canned tomatoes, it sits with the fruit juices.  Grab a 6 pack of it because its cheaper and you will make this soup again. Pearled barley was a heck of a search because I had no idea what it is.  I eventually found it in the rice section. There. The hard part is done.

I don't have a picture of the soup. You hate me. I get it. It looks like soup- the brothy kind not the creamy kind.

Vegetable-Beef Soup

Adapted from Everyday Slow Cooker

Serves 4-6

• 1 pounds ground beef, browned and drained
• 16 ounce package of frozen mixed vegetables
• 11.5 ounce can of V-8 original
• 3 cups water
• 1/2 cup pearled barley (found in the rice section)
• 1 1/2 ounce package of onion soup mix
• 3 cubes beef bouillon

Combine all ingredients in a slow cooker. Cover and cook on low setting for 8 hours. Bam. Serve.