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Slow-Cooker Vegetable Beef Soup

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Slow-Cooker Vegetable Beef Soup
  • Prep Time 10 min
  • Total Time 7 hr 40 min
  • Servings 6
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No way they'll skip lunch when you serve up bowls of this all-in-one soup, chock-full of vegetables, beef, and seasonings.

Ingredients

1
lb beef stew meat, cut into bite-size pieces if needed
1/2
lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups)
1
medium onion, chopped (1/2 cup)
4
cloves garlic, finely chopped
1
teaspoon seasoned salt
1/2
teaspoon pepper
2
bay leaves
2
cans (14 oz each) beef broth
1
can (14 oz) diced tomatoes, undrained
1
can (15 to 16 oz) great northern beans, drained, rinsed
2
cups frozen mixed vegetables, thawed

Directions

  • 1 In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.
  • 2 Cover; cook on Low heat setting 7 to 8 hours.
  • 3 Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.
Tips  

Expert Tips

Let the frozen veggies thaw in the refrigerator while the soup is cooking in the slow cooker.

Serve with Pillsbury® Golden Layers® refrigerated buttermilk or original flaky biscuits.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
330
(
Calories from Fat
90
)
Daily Value
Total Fat
10g
15%
(
Saturated Fat
3 1/2g
18%
,
Trans Fat
0g
)
Cholesterol
45mg
15%
Sodium
950mg
40%
Total Carbohydrate
35g
12%
(
Dietary Fiber
8g
34%
,
Sugars
5g
)
Protein
25g
Daily Value*:
Vitamin A
50%
50%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
35%
35%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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