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Directions:
- Cut meat into 1 inch cubes, reserving bones and trimming off fat.
- In a 3 1/2 to 6-quart slow cooker place the carrots, celery, potato, cabbage, onion, beef, and reserved bones. Add the water, tomato juice, bouillon, Worcestershire sauce, chili powder, and bay leaves.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bones and bay leaves. Skim off fat.
Nutrition Fact per Serving: 305 cal. 13 g total fat(4 g sat. fat), 64 mg chol., 1463 mg sodium, 14 g carb, 2 g fiber, 33 g pro.
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