VEGETABLE BEEF SOUP

1/2 lb lean beef, cut into bite-size pieces, browned

1 lb frozen California blend vegetables

2 (14-oz) cans diced tomatoes

1 large can tomato juice

1/4 cup sugar

1 1/2 tsp seasoned salt

2 tsp chili powder

Brown beef in skillet with the seasoned salt. Place beef and drippings in bottom of a 5-quart slow-cooker. Cover with the vegetables, tomatoes, sugar, juice and chili powder. Place lid on cooker and cook on low 6 to 8 hours.

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