Beef and vegetable soup (with drippings from blade roast)

Minutes to Prepare: 20
Minutes to Cook: 360

Number of Servings: 8

Ingredients

2.0 tbsp Garlic powder1.0 tbsp Oregano, ground1.0 tsp Rosemary, dried1.0 tsp Thyme, ground1.0 tbsp Basil3.0 cup, chopped Cabbage, fresh4.0 stalk, large (11"-12" long) Celery, raw3.0 cup Tomatoes, red, ripe, canned, whole, no salt added25.0 oz Beef chuck5.0 tsp Lea & Perrins, Worcestershire Sauce8.0 oz Carrots - Bolthouse Farms - Baby Cut Carrots - Raw0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)30.0 oz Campbells beef broth-no salt added

Directions

Cook on high in slow cooker for 6hrs. Serving Size: Makes large Crockpot of soup (16-1 cup servings approx?)

Number of Servings: 8.0

Recipe submitted by SparkPeople user TASHAHARPS.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 189.5
Total Fat: 5.9 g
Cholesterol: 57.6 mg
Sodium: 202.3 mg
Total Carbs: 13.9 g
Dietary Fiber: 3.7 g
Protein: 20.4 g

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