Vegetable Beef Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 1/4 lbs. Laura's Ground Beef (8% Fat)1 can Great Northern Beans1 can Diced Tomatoes with Green Chilies1 can Diced Tomatoes1 half diced raw onion1 cup diced raw carrots1 package of raw shredded cabbage (Dole Slaw Mix)1 - 8.5 ounce canned sweet corn3 11.5 ounce cans of V-8 juice1 can of Swansons Low -Sodium Beef Broth 1 cup raw celery diced very finely
Brown ground beef til cooked throughly.
I use a dicer for the onions, carrots, and celery while beef is
cooking on the stovetop in ungreased non-stick pan.
Put in crockpot with the raw diced onion, celery, carrots, canned tomatoes, beef broth, tomato juice, raw cabbage/shredded carrots mix (Doles' slaw mix). Let cook in the crockpot for about five or six hours on high.
About one hour before serving add the drained canned corn and the drained can of Northern Beans so these ingredients can cook well before serving.All these flavors will blend together. The only seasoning is a sprinkle of black pepper and the green chilies that are in the canned tomatoes.
I do not add salt.
*** I use a six quart crockpot.
Makes about 16 servings-1 cup each .
I put the extra leftovers in clean Ball Quart Jars and place a plastic screw on lid... in the refrigerator. Easier to store that way.
Number of Servings: 14
Recipe submitted by SparkPeople user BIRDZGAL.
I use a dicer for the onions, carrots, and celery while beef is
cooking on the stovetop in ungreased non-stick pan.
Put in crockpot with the raw diced onion, celery, carrots, canned tomatoes, beef broth, tomato juice, raw cabbage/shredded carrots mix (Doles' slaw mix). Let cook in the crockpot for about five or six hours on high.
About one hour before serving add the drained canned corn and the drained can of Northern Beans so these ingredients can cook well before serving.All these flavors will blend together. The only seasoning is a sprinkle of black pepper and the green chilies that are in the canned tomatoes.
I do not add salt.
*** I use a six quart crockpot.
Makes about 16 servings-1 cup each .
I put the extra leftovers in clean Ball Quart Jars and place a plastic screw on lid... in the refrigerator. Easier to store that way.
Number of Servings: 14
Recipe submitted by SparkPeople user BIRDZGAL.
Nutritional Info Amount Per Serving
- Calories: 138.6
- Total Fat: 3.4 g
- Cholesterol: 21.4 mg
- Sodium: 413.3 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 3.8 g
- Protein: 11.0 g