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> Recipes > Low Carb Crockpot > Vegetable-Beef Soup
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Vegetable-Beef Soup
Ingredients
- 1 pound boneless beef chuck roast, cut into 3/4 inch pieces
- 1 tablespoon cooking oil
- 4 cups water
- 1 14 1/2 ounce can diced tomatoes, undrained
- 2 cups frozen mixed vegetables
- 2 cups frozen loose-pack hash brown potatoes or 2 medium potatoes, peeled and chopped
- 1 1-ounce envelope onion soup mix (1/2 of a 2-ounce package)
- 1 teaspoon instant beef bouillon granules
- 1 clove garlic, minced, or 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
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Prep: 25 Minutes Cook: Low 8 to 10 Hours, High 4 to 5 Hours
Makes: 6 Servings
Slow Cooker: 3 1/2- to 4-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- In a large skillet brown the meat, half at a time, in hot oil. Drain off fat. In a 3 1/2 or 4 quart slow cooker combine meat and remaining ingredients.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Nutrition Fact per Serving: 289 cal. 12 g total fat(4 g sat. fat), 48 mg chol., 519 mg sodium, 26 g carb, 3 g fiber, 19 g pro.
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