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Slow Cooker Vegetable Soup Recipe

What a treat to come home from work and have this savory soup ready to eat. It's a nice traditional beef soup with old-fashioned goodness.

This recipe is:

Diabetic Friendly

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Slow Cooker Vegetable Soup Recipe

Prep: 10 min. Cook: 8 hours

Yield: 8-10 Servings

10 480 490

Ingredients

1 pound beef top round steak, cut into 1/2-inch cubes
1 can (14-1/2 ounces) no-salt-added whole tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 reduced-sodium beef bouillon cubes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt-free seasoning blend
1/4 teaspoon pepper
1-1/2 cups frozen mixed vegetables

Directions

In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender. Yield: 8-10 servings (about 2-1/2 quarts).

Nutritional Facts 1 cup equals 183 calories, 3 g fat (0 saturated fat), 48 mg cholesterol, 102 mg sodium, 16 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1/2 starch.

Originally published as Slow Cooker Vegetable Soup in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p80