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Crockery Pot Old-Fashioned Vege/Beef Soup

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Submitted by SunYa

A hearty soup made with succulent beef, potatoes, corn and stewed tomatoes.

YIELD

6 servings

PREP

30 min

COOK

8 hrs

READY

8 hrs

Ingredients

1 1
EACH EACH LEEKS
washed, chopped *
3 3
EACH EACH CELERY
ribs, chopped
6 6
EACH EACH CARROTS
peeled, chopped
10 ½ 303.5
OUNCES ML/G CORN
canned, drained or frozen corn
3 3
EACH EACH POTATOES
peeled, cut in 1/2 inch cubes
1 453.6
POUND G BEEF
boneless chuck or round steak, trimmed of fat, cut in 1/2 inch cubes
14 ½ 419.1
OUNCES ML/G TOMATOES
can, stewed, undrained
¼ 59
CUP ML TOMATO PASTE
3 7.1E+2
CUPS ML WATER
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
2 2
EACH EACH GARLIC
cloves, minced
1 1
EACH EACH BEEF STOCK
package, powdered instant *

Directions

In a 6-quart electric crockery-cooker, combine all ingredients. Stir to mix well. Cover and cook on low-heat setting 8 to 9 hours, or until meat is tender.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

Potatoes and carrots come in a vast array of different sizes. How are we supposed to know if we should use 3 large or 3 small? The difference is enormous.

 

 

Nutrition Facts

Serving Size 460g (16.2 oz)
Amount per Serving
Calories 366 36% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 606mg 25%
Total Carbohydrate 12g 12%
Dietary Fiber 6g 23%
Sugars g
Protein 51g
Vitamin A 221% Vitamin C 38%
Calcium 6% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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