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Crock Pot Vegetable Soup

Ingredients

1 1/2 pounds beef stew meat

1 small bell pepper, chopped (1/2 cup)

3/4 cup 1-inch pieces green beans

3/4 cup chopped onion

2/3 cup uncooked barley

2/3 cup fresh whole kernel corn

1 1/2 cups water

1 teaspoon salt

1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves

1/4 teaspoon pepper

2 cans (14 ounces each) beef broth

2 cans (14 1/2 ounces each) diced tomatoes with garlic, undrained

1 can (8 ounces) tomato sauce

Instructions

Mix all ingredients in 3 1/2- to 6-quart slow cooker.

Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.

Additional Information

Makes 10 Servings – Per Serving: Calories 205 (Calories from Fat 70); Fat 8g (Saturated 3g); Cholesterol 40mg; Sodium 900mg; Potassium 600mg; Carbohydrate 19g (Dietary Fiber 4g); Protein 8g — % Daily Value: Vitamin A 16%; Vitamin C 18%; Vitamin D 4%; Calcium 4%; Iron 16%; Folic Acid 6% — Diet Exchanges: 1 Starch; 2 Lean Meat; 1 Vegetable — Weight Watcher Points – 4 Points — Source: http://www.bettycrocker.com/

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