Beef Vegetable Soup

(Courtesy of Taste of Home)

Ingredients:
1 lb. ground beef
1 can (46 oz.) tomato juice
1 pkg. (16 oz.) frozen mixed vegetables, thawed
2 c. frozen cubed hash brown potatoes, thawed
1 envelope onion soup mix

Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain.  Transfer to a 5 quart slow cooker.  Stir in the tomato juice, mixed vegetables, potatoes and soup mix.

Cover and cook on low for 8-10 hours or until heated through.