Beef-Vegetable Soup

Beef-Vegetable Soup

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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Metric
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  • 1 pound boneless beef chuck roast, cut into 1-inch pieces
  • 1 tablespoon cooking oil
  • 2 (14.5 ounce) cans no-salt-added diced tomatoes, undrained
  • 1 cup water
  • 3 medium carrots, sliced
  • 2 small potatoes, peeled if desired, cut into ½-inch cubes
  • 1 cup chopped onion
  • ½ teaspoon salt
  • ½ teaspoon dried thyme, crushed
  • ½ cup loose-pack frozen peas, thawed
  • Fresh Italian (flat-leaf) parsley sprigs

Preparation

  • Prep

  • Ready In

  1. In a large skillet, brown meat in hot oil over medium-high heat.
  2. Transfer meat to a 3½- to 4½-quart slow cooker (see Tip). Add the undrained tomatoes, water, carrots, potatoes, onion, salt and thyme to cooker.
  3. 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 information

  • Serving size: 2 cups
  • Per serving: 314 calories; 8 g fat(2 g sat); 7 g fiber; 30 g carbohydrates; 30 g protein; 46 mcg folate; 50 mg cholesterol; 12 g sugars; 8,022 IU vitamin A; 170 mg vitamin C; 83 mg calcium; 4 mg iron; 517 mg sodium; 847 mg potassium
  • Nutrition Bonus: Vitamin C (283% daily value), Vitamin A (160% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3½ lean protein, 2 vegetable, 1 starch, ½ fat

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