Prevea Health

Beef and vegetable soup

 
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Ingredients:

  • 1 poud boneless beef chuck roast, trimmed and cut into bite-size pieces
  • 3 medium carrots, cut into 1/2-inch thick slices
  • 2 small potatoes, peeled and cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 1/2 tsp salt
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 2 14-1/2-ounce cans diced tomatoes
  • 1 cup water
  • 1/2 cup loose-pack frozen peas
  • Fresh parsley sprigs (optional)
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Preparation:

  1. In a 3-1/2 or 4-quart slow cooker, combine beef chuck pieces, sliced carrots, cubed potatoes and chopped onion. Sprinkle with salt and thyme. Add bay leaf, tomatoes with their juices and water. Stir until all ingredients are combined. 
  2. Cover, cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 
  3. Remove and discard bay leaf. Stir in peas and garnish with parsley if desired.
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Servings:

4
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Nutritional Value:

Calories: 269
Total fat: 4 g
Saturated fat: 1 g
Total carbohydrate: 29 g
Dietary Fiber: 4 g
Protein: 28 g
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Source: Fitness Magazine