Slow Cooker Hamburger Tomato Vegetable Soup

Step 1: In a large skillet, brown the lean ground beef over medium heat until fully cooked. Drain any excess fat.

Step 2: Transfer the cooked ground beef to a slow cooker.

Step 3: Add the frozen mixed vegetables, frozen zucchini blend, and frozen seasoning blend to the slow cooker. Stir well to combine with the ground beef.

Step 4: Pour in the crushed tomatoes, water (using the empty crushed tomato can as a measure), and tomato paste. Stir everything together until well combined.

Step 5: Add the V8 juice to the slow cooker and stir again.

Step 6: Season the soup with salt and pepper according to your taste preferences. Start with a teaspoon of salt and half a teaspoon of pepper, then adjust as needed.

Step 7: Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours. This will allow the flavors to meld together and the vegetables to become tender.

Step 8: Before serving, taste the soup and adjust the seasoning if necessary.