Crock-Pot Beef Vegetable Soup

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Time to Prepare this Recipe 6 hours Prep: 15 minutes Cook: 6 hours
Calories Per Serving and Nutrition Information 494 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings
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Ingredients

1 pound stewing beef trim, bite size
1 can tomatoes stewed, sliced
3 each potatoes peeled, diced
2 each carrots peeled, pennied
1 each garlic clove crushed
3 each peppercorns
1 each bay leaf
1 each celery stalk
1 small onion diced
4 cups water
1 x salt and black pepper to taste
1/2 teaspoon thyme
1 teaspoon parsley leaves chopped
2 each beef bouillon cube low sodium
1 tablespoon worcestershire sauce
2 cups mixed vegetables frozen

Directions

Place all except frozen vegetables in crock pot.

Turn on low and cover, cooking for 6 hours.

One half hour before serving, turn up to high, add frozen veggies, stir and cover.

NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat.

Remove the bay leaf before serving.

You can add 1/2 cup of red wine with the vegetables for a more robust flavor.

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Nutrition Facts

Serving Size 586g
Amount per Serving
Calories 494 41% of calories from fat
% Daily Value*
Total Fat 23.0g35%
 Saturated Fat 9.0g45%
 Trans Fat 0.0g
Cholesterol 99mg33%
Sodium 175mg7%
Total Carbohydrate 37.0g12%
 Dietary Fiber 6.0g23%
 Sugars 5.0g
Protein 34.0g68%
Vitamin A 143%  Vitamin C 26%
Calcium 7%  Iron 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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