Slow Cooker Beef & Vegetable Soup

**Recipe found in Taste of Home magazine, submitted by Tammy Landry of Saucier, MS.**

Prep time: 20 minutes Cook time: 8 hours

1 lb. ground beef
1/2 cup chopped sweet onion
1 bottle (12 oz.) beer or non-alcoholic beer
1 can (10-1/2 oz) condensed beef broth, undiluted
1-1/2 cups sliced fresh carrots
1-1/4 cups water
1 cup chopped peeled turnips
1/2 cup sliced celery
1 can (4 oz) mushroom stems and pieces, drained
1 tsp. salt
1 tsp. pepper
1 bay leaf
1/8 tsp. ground allspice

Family Chef's substitutions: Of course, I was still out of bay leaf, so I did not add that. I added 1/2 cup extra carrots, and 8 oz. of fresh sliced mushrooms instead of the canned mushrooms. For the beer, I used a bottle of Fat Tire beer. I also threw in a couple shakes of dried thyme.

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to 5-quart slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours, or until heated through. Discard bay leaf.
Yield: 6 servings

This was the perfect cold weather dinner! Our temperature outside was -10 degrees when I woke up this morning, so I knew it was going to be soup day. It was my first time trying a turnip and I have to admit that like the parsnips the other night, the turnips were delicious! My husband got a little antsy waiting for the yummy-smelling soup to be done, so he had a little taste when it had been cooking for only about 7 hours. As it turns out, the veggies were just perfect then so we had an early dinner. My husband made a great comment, "Even the broth tastes good!" It's true--the soup was VERY flavorful and hearty. We both give this two thumbs up!!

Family Chef's Grade: A