Slow-Cooker/Crockpot Vegetable Soup Recipe

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Ingredients:

"This tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges."
1 pound boneless round steak, cut into 1/2-inch cubes
1 can(14-1/2 oz.)diced tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, sliced
3 celery ribs, sliced
2 carrots, sliced
3 beef bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups frozen mixed vegetables

Directions:

In a slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender. Yield: 8-10 servings(about 2-1/2 quarts).

Diabetic Exchanges: One 1-cup serving(prepared without salt) equals 1 starch, 1 lean meat, 1 vegetable; also, 143 calories, 464 mg sodium, 31 mg cholesterol, 15 gm carbohydrate, 13 gm protein, 3 gm fat.

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Submitted 6/13/05.
Source: Taste Of Home:Oct./Nov. '97
Submitted By: Linda Wilson
lwilson@gatecom.com
Slow-Cooker/Crockpot Vegetable Soup


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