CrockPot Vegetable Beef Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups Low Sodium V8 Juice (or tomato juice)1 cup Beef Stock1 cup diced raw carrots1 cup canned green beans1 cup petite diced tomatoes1/2 tsp low sodium salt12 oz. Ground Round, crumbled and browned1 cup each of the following frozen vegetables: Sweet corn kernels Peas (purple hull, black-eyes, or crowders) Butterbeans or limas Sliced okra Chopped onions
Chop carrots.
Brown Ground Round and crumble.
Put juice, stock, and salt into a lined crockpot. Add all vegetables and crumbled beef. Stir. Turn Crockpot on Low and cook all night or all day. Vegetables should be tender.
Serving Size: 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user CDHP51.
Brown Ground Round and crumble.
Put juice, stock, and salt into a lined crockpot. Add all vegetables and crumbled beef. Stir. Turn Crockpot on Low and cook all night or all day. Vegetables should be tender.
Serving Size: 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user CDHP51.
Nutritional Info Amount Per Serving
- Calories: 161.8
- Total Fat: 5.3 g
- Cholesterol: 25.7 mg
- Sodium: 253.9 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 4.1 g
- Protein: 12.0 g
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