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Crock-Pot vegetable soup
Preparation time: 15 minutes
Cooking time: 4 hours
2 bags (16 ounces each) frozen mixed vegetables
1 can (28 ounces) Italian-style crushed tomatoes
1 pound lean stew beef, cut into bite-size pieces
1 envelope (1 ounce) dry onion soup mix
2 cubes reduced-sodium beef bouillon
1 1/2 cups water
Place all ingredients in a Crock-Pot and stir to combine. Cover and cook on high for 4 hours. Stir once halfway through, being careful to stir and replace the lid quickly to prevent heat loss.
Yield: 10 1/2 cups
Serving Size: 1 cup
Nutrition Facts
Per Serving:
Calories: 167
Carbohydrate: 15 g
Protein: 20 g
Fat: 3 g
Saturated fat: 1 g
Sodium: 328 mg
Fiber: 2 g
Exchanges per serving: 3 vegetable, 2 lean meat
Carbohydrate choices: 1
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.
Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information.
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