Slow Cooker Hearty Steak and Tater Soup

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Prep Time: 20 min
Total Time: 9 hours 50 min
Makes: 9 servings (1 1/2 cups each)

Nutrition Information:
1 Serving: Calories 150 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 25mg; Sodium 1200mg; Total Carbohydrate 18g (Dietary Fiber 3g, Sugars 2g); Protein 15g Percent Daily Value*: Vitamin A 50%; Vitamin C 8%; Calcium 4%; Iron 15% Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 1/2 Very Lean Meat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet

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  • 9

Ingredients

  • 1 pound beef boneless round steak
  • 1 pound small red potatoes, cut into 1/4-inch slices (4 cups)
  • 2 medium stalks celery, chopped (1 cup)
  • 2 medium carrots, chopped (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 tablespoon beef bouillon granules
  • 1/2 teaspoon pepper
  • 4 cans (14.5 ounces each) beef broth
  • 1 jar (6 ounces) Green Giant® sliced mushrooms, undrained
  • 1/2 cup water
  • 1/2 cup Gold Medal® all-purpose flour
  • Side dish: cheddar cheese pull-apart

Preparation

Step 1

1. Cut beef into 1x1/4-inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart slow cooker.
2. Cover and cook on Low heat setting 8 to 9 hours.
3. Mix water and flour in small bowl; gradually stir into soup until blended. Increase heat setting to High. Cover and cook about 30 minutes or until slightly thickened.

High Altitude (3500-6500 ft): No changes.

Success
For accurate cooking times and proper doneness, cut all meats and vegetables into the sizes specified in a recipe.

Serve-With
Warm sourdough bread, a salad of sliced tomatoes and cucumbers in an herb vinaigrette dressing and glasses of cold apple cider or beer create a stick-to-your-ribs meal.

Special Touch
Sprinkle each serving with shredded Monterey Jack cheese and chopped fresh parsley.

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