Chunky Beef Vegetable Stew

Ingredients
3 cups V8 vegetable juice (or other brand)
2 cups hot water
1 lb beef, cubed
8 cups frozen mixed vegetables
2 medium potatoes, peeled and cubed
1 onion, chopped
1/4 cup ketchup
3 tbsp beef bouillon
1/2 tsp pepper

Pour vegetable juice and water into slow cooker.
Add beef, vegetables, ketchup, bouillon, and pepper. Stir gently.
Cook on low heat for 8-9 hours or high heat for 4-5 hours.
Serve with crusty bread such as italian, ciabatta, or french baguette.

Slow-Cooker Minestrone

Ingredients
1 lb boneless beef chuck, cut into 1/2-inch cubes
2 14.5oz cans diced tomatoes (with basil, garlic, and oregano)
2 14oz cans beef broth
1 15oz can cannellini beans, rinsed and drained
1 15oz can red kidney beans, rinsed and drained
1 cup thinly sliced carrots
1/4 tsp salt
1/4 tsp ground black pepper
1 cup dried bowtie pasta
1 medium yellow summer squash, halved lengthwise and sliced

In crockpot, combine beef, undrained tomatoes, broth, cannellini beans, kidney beans, carrots, salt, and pepper.
Cover and cook on low heat for 8-9 hours or on high heat for 4-4 1/2 hours.
Add pasta and squash.
Cover and cook 30-45 minutes more or until pasta is tender.