Hamburger and Noodle Soup
Makes 6 servings

Ingredients:

• 1 - pound lean or extra-lean ground beef

• 1 - medium onion (coarsely chopped)

• 1 - stalk celery (cut into 1/4-inch slices)

• 1 - package (1.15 ounces) dry beefy mushroom recipe soup mix

• 1 - can (14.5 ounces) diced tomatoes (undrained)

• 3 - cups water

• 1/2 - teaspoon salt

• 1/4 - teaspoon pepper

• 2 - cups frozen mixed vegetables (thawed and drained)

• 2 - ounces (1 cup) uncooked fine egg noodles

Directions:

1. In large skillet, brown ground beef until thoroughly cooked, stirring frequently. Drain.

2. In 3 quart or larger slow cooker, add browned ground beef, onion, celery, mushroom soup, tomatoes, water, salt, and pepper. Mix well.

3. Cover and cook on LOW for 6 to 8 hours.

4. About 20 minutes before serving, add thawed vegetables and egg noodles to soup. Mix well.

5. Increase slow cooker to HIGH. 

6. Cover and cook for 15 to 20 minutes or until vegetables are crisp-tender and noodles are tender.