Vegetable Soup with Hamburger Recipe

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"I work full time and have a family of four," relates Theresa Jackson of Cicero, New York. "We sit down to a home-cooked meal just about every night, many times thanks to my slow cooker. This hearty soup is often on the menu."
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES:10 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 10 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups V8 juice
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 2 cups coleslaw mix
  • 2 cups frozen green beans
  • 2 cups frozen corn
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 cup equals 145 calories, 4 g fat (2 g saturated fat), 28 mg cholesterol, 507 mg sodium, 17 g carbohydrate, 3 g fiber, 11 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable 1/2 starch

Directions

  1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. In a 5-qt. slow cooker, combine the remaining ingredients. Stir in beef mixture. Cover and cook on low for 8-10 hours or until the vegetables are tender. Yield: 10 servings (2-1/2 quarts).
Originally published as Hamburger Vegetable Soup in Quick Cooking July/August 2001, p43

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