Beef Vegetable Soup - cooking recipe

Ingredients

1 lb ground beef
1 medium onion, chopped
1/2 teaspoon salt
32 ounces low sodium beef broth
1/2 cup red wine
1 (14 ounce) can diced tomatoes, fire roasted and undrained
1 (8 ounce) can tomato sauce
3 large carrots, chopped
3 celery ribs, chopped
1 teaspoon dried oregano
1 bay leaf

Preparation

PLEASE READ THE DESCRIPTION ABOVE FOR SOME IMPORTANT ADDITIONAL INGREDIENT INFORMATION.
Preheat a nonstick skillet to medium.
Toss the beef & onion with the salt & basil/garlic blend & transfer to the pan.
Cook stirring constantly until the beef is no longer pink & the onions are translucent.
Drain well and pat the mixture dry with a paper towel(s).
Transfer to a crock pot.
Add the rest of the ingredients.
Cook on low 8-10 hours.
Remove bay leaf before serving.