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All-Day Soup

 All-Day Soup
I start this soup in the morning, and by evening, dinner's ready to go! My family loves all of the hearty vegetable and steak pieces, all smothered in a zesty tomato broth.—Cathy Logan, Sparks, Nevada
8 ServingsPrep: 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.
Nutritional Facts: 1-3/4 cups (prepared with reduced-sodium broth and reduced-sodium tomato soup) equals 279 calories, 9 g fat (3 g saturated fat), 37 mg cholesterol, 501 mg sodium, 31 g carbohydrate, 6 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.