Slow Cooler Vegetable Soup - 19g Carbs, 4g Fiber 4g
1 1/2 lb beef stew meat
1 small bell pepper, chopped (1/2 cup)
3/4 cup 1 inch pieces green beans
3/4 cup chopped onion
2/3 cup uncooked barley
2/3 cup fresh whole kernel corn
1 1/2 cups water
1 tsp salt
1 tsp chopped fresh thyme leaves or 1/2 tsp dried thyme leaves
1/4 tsp pepper
2 - 14 oz cans beef broth
2 - 14 1/2 oz cans diced tomatoes with garlic, undrained
1 - 8 oz can tomato sauce
Mix all ingredients in 3 1/2 to 6 quart slow cooker. Cover and cook on
low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or
until vegetables and barley are tender.
Makes 10 Servings
Nutritional Information Per Serving: Cals 205; Fat 8g (Sat 3g); Chol
40mg; Sod 900mg; Carb 19g, Dietary Fiber 4g; Protein 8 g%
1 1/2 lb beef stew meat
1 small bell pepper, chopped (1/2 cup)
3/4 cup 1 inch pieces green beans
3/4 cup chopped onion
2/3 cup uncooked barley
2/3 cup fresh whole kernel corn
1 1/2 cups water
1 tsp salt
1 tsp chopped fresh thyme leaves or 1/2 tsp dried thyme leaves
1/4 tsp pepper
2 - 14 oz cans beef broth
2 - 14 1/2 oz cans diced tomatoes with garlic, undrained
1 - 8 oz can tomato sauce
Mix all ingredients in 3 1/2 to 6 quart slow cooker. Cover and cook on
low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or
until vegetables and barley are tender.
Makes 10 Servings
Nutritional Information Per Serving: Cals 205; Fat 8g (Sat 3g); Chol
40mg; Sod 900mg; Carb 19g, Dietary Fiber 4g; Protein 8 g%
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