Less than 30 minutes of prep is all that's needed before this beef and vegetable soup goes into the slow cooker. It's a warm, hearty, one-bowl meal for fall and winter nights.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a large skillet, brown meat in hot oil over medium-high heat.

  • Transfer meat to a 3 1/2- to 4 1/2-quart slow cooker (see Tip). Add the undrained tomatoes, water, carrots, potatoes, onion, salt and thyme to cooker.

  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 or 5 hours. Stir in peas. Garnish with parsley.


Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

313.6 calories; protein 29.8g 60% DV; carbohydrates 30.3g 10% DV; exchange other carbs 2; dietary fiber 7.4g 29% DV; sugars 12g; fat 8.5g 13% DV; saturated fat 2.2g 11% DV; cholesterol 49.9mg 17% DV; vitamin a iu 8021.9IU 160% DV; vitamin c 170.4mg 284% DV; folate 45.9mcg 12% DV; calcium 82.5mg 8% DV; iron 3.7mg 21% DV; magnesium 51.1mg 18% DV; potassium 847.4mg 24% DV; sodium 516.5mg 21% DV.