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Slow-Cooker Vegetable Soup

1 lb. boneless round steak, cut into 1/2-inch cubes

1 can (14 1/2 ozs.) diced tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
2 celerly ribs, sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups frozen mixed vegetables

In a slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender.

Yield: 8-10 servings

CAL-143, CHO-15, PRO-13, FAT-3, Food exchanges per 1-cup serving: 1 bread, 1 lean meat, 1 vegetables

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