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Vegetable-Beef Soup

Photo: Oxmoor House

Prep time 11 mins
Cook time 7 hrs
Yield 8 servings (serving size: about 1 3/4 cups)
Slow-cooking top round steak with tomatoes, garlic, onion, and Worcestershire sauce creates a succulent soup full of tender beef. This soup is sure to please the whole family.

Ingredients

  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 1 1/2 pounds lean top round steak, cut into 1-inch cubes
  • 2 teaspoons spicy herb blend
  • 2 (16-ounce) packages frozen gumbo vegetables mix
  • 1 (10-ounce) package frozen chopped onion
  • 2 (14.5-ounce) cans diced tomatoes with garlic, undrained
  • 2 (14.5-ounce) cans fat-free, lower-sodium beef broth
  • 1 tablespoon minced garlic
  • 1 tablespoon lower-sodium Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 248
  • fat 5.7 g
  • satfat 2 g
  • monofat 2.2 g
  • polyfat 0.3 g
  • protein 23 g
  • carbohydrate 22 g
  • fiber 4.1 g
  • cholesterol 49 mg
  • iron 2.7 mg
  • sodium 587 mg
  • calcium 26 mg

How to Make It

  1. Place flour in a large zip-top plastic bag; add steak cubes. Seal and shake to coat. Remove steak from bag; set aside.

  2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steak, and cook until browned on all sides.

  3. Place steak and remaining ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour.

  4. Reduce heat to low; cook 6 hours or until meat is done and vegetables are tender.

Cook's Notes

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

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Cooking Light Superfast Suppers