Vegetable-Beef Soup

By nurseliz

Ingredients

• 1/4 cup all-purpose flour
• 1 1/2 pounds lean top round steak, cut into 1-inch cubes
• Cooking spray $
• 2 teaspoons spicy herb blend (such as Mrs. Dash)
• 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 beef broth $
• 1 tablespoon bottled minced garlic
• 1 tablespoon low-sodium Worcestershire sauce
• 1/2 teaspoon salt $
• 1/2 teaspoon pepper $

Details

Servings 8

Preparation

Step 1

Preparation

Place flour in a large zip-top plastic bag; add steak cubes. Seal and shake to coat. Remove steak from bag; set aside.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steak, and cook until browned on all sides.
Place steak and remaining ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour.
Reduce heat to low; cook 6 hours or until meat is done and vegetables are tender.

Nutritional Information
Amount per serving

Calories: 256
Calories from fat: 20%
Fat: 5.6g
Saturated fat: 2g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 0.4g
Protein: 26g
Carbohydrate: 26g
Fiber: 6.2g
Cholesterol: 49mg
Iron: 3.4mg
Sodium: 542mg
Calcium: 66mg