SLOW COOKER BEEF AND VEGETABLE SOUP WEIGHT WATCHERS

By Cherri

Serving Size: 1 bowls
Calories 276
Carbohydrate 30.37g
Calories from Fat 84.1
Total Fat 9.34g
Saturated Fat 3.33g
Cholesterol 46.67mg
Sodium 152.97mg
Dietary Fiber 2.39g
Sugars 8.14g
Protein 18.48g

Ingredients

• 7 oz Chopped Onions (frozen), chopped
• 1 lb Beef Roast, cubed
• 2 cloves Garlic Clove, minced
• 8 oz sweet potatoes, cubed
• 8 oz Baby Carrots, halved
• 20 oz Diced Russet Potato
• 4 tbsp Lemon Juice
• 5 tsp Honey
• 1 1/4 cup Chicken Broth, Reduced Sodium

Preparation

Step 1

Place onion, beef, garlic, sweet potatoes, carrots, new potatoes, 2 tablespoons of lemon juice and 1 tablespoon of honey in a 5- to 6-quart slow cooker. Add salt, pepper and 1 cup broth; stir well.
Cook on low setting for 7 to 8 hours. About 5 minutes before serving, stir in remaining 2 tablespoons of lemon juice and remaining 2 teaspoons of honey; cover and cook on low for 5 minutes. Yields about 1 1/2 cups of solids and gravy per serving.
Notes:
thickening up the gravy: spoon 1 tablespoon of flour into a cup and stir in 1/4 cup of the chicken broth until the mixture is lump-free. Add the flour mixture to the slow cooker, cover and cook on low for 10 minutes.