Beef Vegetable Soup

I could not post last night do to the weather. We have Internet here at home via a dish. So if the weather is the least bit off... no Internet. Yesterday was looking a lot like we could have a few flurries. When I left the shop there was just a fine mist. So if the temps were colder there probably would have been a few flurries. But walking Prissy and feeding Pokey it was not as cold as it had been earlier. Of course the wind had stopped. That wind really can cut right through you.

At WOW yesterday we played with perfect pearls. Perfect pearls is a powder that has mica in it. So it shimmers and shines. We stamped on black paper, white paper, water color paper, and even experimented on a glass Christmas ball. The ladies are always so willing to experiment. Thanks ladies.

Today is Cuttlebug Club. So take a break from all that shopping, baking, and decorating. Come in and play awhile.

Our recipe is an easy recipe for those busy days. It is from Taste of Home 'Slow Cooker Recipe Cards'

Beef Vegetable Soup

Yield: 10 servings

1 pound ground beef
1 can (46 ounces) tomato juice
1 package (16 ounces) frozen mixed vegetables, thawed
2 cups frozen cubed hash brown potatoes, thawed
1 envelope onion soup mix

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 8-9 hours or until heated through.

This might be a great recipe to have on hand for the cold weather we are expecting this week.

Guess I better hop to and get ready for those Cuttlebuggers today.

See you at the shop.