Beef, Artichokes and Black Eyed Peas Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
0.66 tsp Thyme, ground 1.25 tsp Salt 1 tsp Rosemary 0.50 cup, pieces or slices Mushrooms, fresh 2 medium (4-1/8" long) Scallions, raw 406 gram(s) Full Circle Organic Diced Tomatoes unsalted (1 can)1.50 cup Beef Broth - Swanson Low Sodium 28 oz Sirloin, strip steak, lean only 240 gram (1 can, drained) Quartered Artichoke hearts (Native Forest) 12 pcs=130 g 6 oz Carrots, Grimmway Farms Petite Carrots 345 grams Mori-Nu, Tofu, silken, extra firm 100 grams (1 can) Black-eyed peas (cowpeas), immature seeds, cooked, boiled, drained, without salt
Cut trimmed steak into strips approximately 3” x 1”.
Layer in bottom of lined slow cooker in this order:
Beef broth
Steak pieces
Mushrooms
Carrots
Scallions
Thyme
Rosemary
Salt
Drained Blackeyed peas
Open one end of tofu package. Run knife through several times each direction. Dump into bowl and cut pieces crosswise. Add to slow cooker.
Add drained artichokes and tomatoes on top.
Add water as needed.
Cover and cook on high for six hours.
Cool, then divide into 7 freezer containers.
Serving Size: Makes 7 generous servings
Layer in bottom of lined slow cooker in this order:
Beef broth
Steak pieces
Mushrooms
Carrots
Scallions
Thyme
Rosemary
Salt
Drained Blackeyed peas
Open one end of tofu package. Run knife through several times each direction. Dump into bowl and cut pieces crosswise. Add to slow cooker.
Add drained artichokes and tomatoes on top.
Add water as needed.
Cover and cook on high for six hours.
Cool, then divide into 7 freezer containers.
Serving Size: Makes 7 generous servings
Nutritional Info Amount Per Serving
- Calories: 296.2
- Total Fat: 7.8 g
- Cholesterol: 65.3 mg
- Sodium: 837.9 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 3.7 g
- Protein: 41.2 g
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