In a medium skillet over medium heat, brown the ground beef until it’s no longer pink, about 5-7 minutes. Drain excess fat and set aside.

Transfer the browned ground beef into a 4 to 5-quart Crock-Pot. Pour in the canned vegetable juice, followed by the drained corn and canned diced potatoes. Add the frozen mixed vegetables.

Stir the mixture well to combine. Ensure all ingredients are submerged in the liquid. Place the lid on the Crock-Pot.

Set your Crock-Pot to cook on LOW for 6-8 hours or on HIGH for 4-6 hours.

Once done, remove the lid, stir the soup, and season with salt and pepper to taste before serving.