Slow Cooker Beef and Rice Soup

By nurseliz

Ingredients

• # 2 pound(s) beef tenderloin
• # 1 can/jar(s) 10.75 oz reduced fat cream of chicken soup
• # 1 can/jar(s) 15 oz reduced fat/sodium chicken broth
• # 2 tablespoon(s) whole wheat flour
• # 4 ounce(s) water
• # 1 teaspoon(s) salt/pepper/garlic to taste

Details

Servings 6

Preparation

Step 1

1.
Place thawed beef tenderloin in slow cooker. Make sure you spray the cooker pot with cooking spray first. Sprinkle with salt, pepper and garlic.
2.
In a mixing bowl mix together cream of chicken soup and chicken broth. Blend well. Pour mixture over the beef.
3.
Cook 4-6 hours on low. Twenty minutes before serving mix flour and water and add to the cooker to thicken.
Recipe Tips
To remove wild game taste from the venison, soak in milk for at least 4 hours.
Serving Suggestions
Serve over brown rice.

Nutritional Facts per serving
CALORIES 280.8 CAL

FAT 11.4 G

SATURATED FAT 4.2 G

CHOLESTEROL 105.4 MG

SODIUM 817.9 MG

CARBOHYDRATES 7.3 G

TOTAL SUGARS 0.6 G

DIETARY FIBER 0.8 G

PROTEIN 36.1 G