Beef Vegetable Soup
- Number of Servings: 4
Ingredients
1 pound boneless beef chuck roast, trimmed and cut into bite-size pieces3 medium carrots, cut into 1/2-inch-thick slices2 small potatoes, peeled and cut into 1/2-inch cubes1 medium onion, chopped1/2 teaspoon salt1/2 teaspoon dried thyme1 bay leaf2 14-1/2-ounce cans diced tomatoes1 cup water1/2 cup loose-pack frozen peasFresh parsley sprigs (optional)
1. In a 3-1/2- or 4-quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes, and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices, and water. Stir until all ingredients are combined.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Remove and discard bay leaf. Stir in peas and garnish with parsley if desired.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SINGER73.
2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Remove and discard bay leaf. Stir in peas and garnish with parsley if desired.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SINGER73.
Nutritional Info Amount Per Serving
- Calories: 370.8
- Total Fat: 7.3 g
- Cholesterol: 73.7 mg
- Sodium: 897.8 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 6.9 g
- Protein: 28.7 g
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