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Crock-Pot Beef Vegetable Soup

Submitted by swolf41

YIELD

4 servings

PREP

15 min

COOK

6 hrs

READY

6 hrs

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 CLOVES
crushed

3

EACH PEPPERCORNS *

1

EACH BAY LEAVES *

1

EACH CELERY STALKS

1

SMALL ONIONS
diced

4

CUPS WATER

1

X SALT AND BLACK PEPPER
to taste *

½

TEASPOON THYME *

1

TEASPOON PARSLEY LEAVES
chopped

2

EACH BEEF BOUILLON CUBES
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 3½ hours on high heat.

Remove the bay leaf before serving.

You can add ½ cup of red wine with the vegetables for a more robust flavor.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 586g (20.7 oz)

Amount per Serving

Calories 494 41% of calories from fat

% Daily Value *

Total Fat 23g 35%

Saturated Fat 9g 45%

Trans Fat 0g

Cholesterol 99mg 33%

Sodium 175mg 7%

Total Carbohydrate 12g 12%

Dietary Fiber 6g 23%

Sugars g

Protein 68g

Vitamin A 143% • Vitamin C 26%

Calcium 7% • Iron 24%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, High Fiber

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