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All-Day Soup
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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
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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |