SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 113.4
  • Total Fat: 3.6 g
  • Cholesterol: 19.3 mg
  • Sodium: 250.2 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 8.1 g

View full nutritional breakdown of Frances' Slow Cooker Veggie Beef soup calories by ingredient
Report Inappropriate Recipe

Frances' Slow Cooker Veggie Beef soup

Submitted by: CALIDREAMER76

Introduction

I tossed in lots of veggies and a small shank bone into my slow cooker to make a soup to be part of a meal - getting veggies in, so I conserve calories and have something for lunches. I tossed in lots of veggies and a small shank bone into my slow cooker to make a soup to be part of a meal - getting veggies in, so I conserve calories and have something for lunches.
Number of Servings: 15

Ingredients

    Beef Shank - small one - 1.3 pounds
    3 large carrots chopped
    3 parsnips chopped
    2 turnips chopped
    about 4 of the very center of the celery stalks w/ leaves
    1 small savoy cabbage - the type makes a difference in taste.
    2 cups chopped tomatoes - I used some I had from summer in the freezer
    2 medium onions chopped
    1/2 cup fresh parsley - (had it frozen from my garden) chopped
    1 cup cut green beans - (I had frozen)
    3/4 cup frozen peas
    8 cups of water
    3 bouillon cubes

Directions

Placed the shank bone in the slow cooker w/ 8 cups of water and let it cook on low over night.
Meanwhile peel what needs to be peeled and chop the carrots, parsnips, turnips and celery - hold until morning.
When you get up remove the meat and bone add the veggies and bouillon cubes
Chop one small head of savoy cabbage, add to soup.
Chop the onions, add to soup, add 2 cups of diced tomatoes - I used some I had in the freezer from making the oven roasted tomatoes (all the innards of the tomatoes)
Let that cook slowly 2 hours.
Then add green beans and frozen peas.
I got about 15 one cup servings.

Number of Servings: 15

Recipe submitted by SparkPeople user CALIDREAMER76.






Great Stories from around the Web


Rate This Recipe