Crock-Pot Beef Vegetable Soup

6 hours Prep: 15 minutes Cook: 6 hours

494 calories per serving view nutrition facts

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 23.0g	35%
Saturated Fat 9.0g	45%
Trans Fat 0.0g
Cholesterol 99mg	33%
Sodium 175mg	7%
Total Carbohydrate 37.0g	12%
Dietary Fiber 6.0g	23%
Sugars 5.0g
Protein 34.0g	68%

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.

How is this calculated?

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