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My husband is Korean-American, and I enjoy working Asian flavors into our menu. This tasty soup was something I put together one night with what I found in our fridge. Everyone loved it! —Mollie Lee, Eugene, Oregon
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Nutritional Facts 1 cup soup with 3/4 cup rice equals 379 calories, 10 g fat (2 g saturated fat), 47 mg cholesterol, 621 mg sodium, 50 g carbohydrate, 2 g fiber, 20 g protein.
Originally published as Asian Vegetable-Beef Soup in Country Woman October/November 2008, p27
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Reviewed on Jan. 09, 2011 by Dioptase
Excellent flavor. Definitely a keeper. We used Sirloin instead of stew meat and it was wonderful.
Reviewed on Nov. 14, 2010 by aholygirl
So good and so easy! I didn't have bok choy, next time I will make sure I add it. I browned the stew meat and then put all ingredients, except the carrots and mushrooms, in the crockpot to continue to cook on high for 4 hours. The last 30 minutes I put in the carrots and then about 15 minutes later, the mushrooms. The meat was so tender. Served it over rice and my picky kids loved it!
Reviewed on Apr. 30, 2010 by Smurphy1
absolutely delicious.
Reviewed on Mar. 04, 2010 by Paniewa
very easy and delicious...recommended to my friends
Reviewed on Oct. 27, 2009 by downundercanadian
Really healthy and tasty! Just enough of a soy sauce taste to be a hit with the kids too!
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