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

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

2 cups
314 calories; protein 29.8g; carbohydrates 30.3g; dietary fiber 7.4g; sugars 12g; fat 8.5g; saturated fat 2.2g; cholesterol 49.9mg; vitamin a iu 8021.9IU; vitamin c 170.4mg; folate 45.9mcg; calcium 82.5mg; iron 3.7mg; magnesium 51.1mg; potassium 847.4mg; sodium 516.5mg.

3 1/2 lean protein, 2 vegetable, 1 starch, 1/2 fat