All-Day Soup
Taste of Home
I start this soup in the morning, and by evening, dinner's ready to go! My family loves all of the hearty vegetable and sausage pieces, all smothered in a zesty tomato broth.
—Cathy Logan
Sparks, Nevada
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Slow Cooker
TIME: Prep: 25 min. Cook: 8 hours
Ingredients:
- 1 beef flank steak (1-1/2 pounds), cut into 1/2-inch cubes
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 5 medium carrots, thinly sliced
- 4 cups shredded cabbage
- 4 medium red potatoes, diced
- 2 celery ribs, diced
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 2 cans (14-1/2 ounces each) beef broth
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 tablespoon sugar
- 2 teaspoons Italian seasoning
- 1 teaspoon dried parsley flakes
Directions:
In a large skillet, brown steak and onion in oil; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender. Yield: 8 servings.