No way they'll skip lunch when you serve up bowls of this all-in-one soup, chock-full of vegetables, beef, and seasonings.
Slow-Cooker Vegetable Beef Soup
- Prep Time 10 min
- Total 7 hr 40 min
- Servings 6
- Ingredients 11
Ingredients
- 1 lb beef stew meat, cut into bite-size pieces if needed
- 1/2 lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups)
- 1 medium onion, chopped (1/2 cup)
- 4 cloves garlic, finely chopped
- 1 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 2 bay leaves
- 2 cans (14 oz each) beef broth
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (15 to 16 oz) great northern beans, drained, rinsed
- 2 cups frozen mixed vegetables, thawed
Make With
Progresso Broth
Instructions
-
Step1In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.
-
Step2Cover; cook on Low heat setting 7 to 8 hours.
-
Step3Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.
Nutrition
330
Calories
10g
Total Fat
25g
Protein
35g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 330
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 3 1/2g
- 18%
- Trans Fat
- 0g
- Cholesterol
- 45mg
- 15%
- Sodium
- 950mg
- 40%
- Potassium
- 1090mg
- 31%
- Total Carbohydrate
- 35g
- 12%
- Dietary Fiber
- 8g
- 34%
- Sugars
- 5g
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 50%
- 50%
- Vitamin C
- 10%
- 10%
- Calcium
- 10%
- 10%
- Iron
- 35%
- 35%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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