Crock Beef and Vegetable Soup

By Tonya_Speed

NUTRITION per serving: 284 Calories; 15g Fat; 36g Protein; 6g Carbohydrate; trace Dietary Fiber; 67mg
Cholesterol; 819mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 Vegetable; 1 Fat. Points: 7

Ingredients

• 1 1/2 pounds lean beef stew meat
• 1 tablespoons olive oil
• 1/2 of a medium green bell pepper, chopped
• 3/4 cups fresh green beans, cut into 1-inch pieces
• 1/4 cup chopped onion
• 1/2 cups carrots, sliced
• 1 1/2 cups water
• Salt and pepper to taste
• 1/2 teaspoon thyme
• 2 (14.5-oz.) cans beef broth
• 2 (14.5-oz.) cans diced tomatoes with garlic, undrained
• 1 (8-oz.) can tomato sauce

Preparation

Step 1

COOKING INSTRUCTIONS: In a skillet, heat olive oil and brown beef; salt and pepper to taste.
Add water and scrape up all the browned bits from the bottom of the skillet. Transfer this mixture to a large slow cooker.
Add remaining ingredients. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, or until veggies are tender.

SERVING SUGGESTION: Serve with a spinach salad and whole grain rolls.