LOW SODIUM BEEF VEGETABLE SOUP RECIPES

Name: Slow-Cooker Vegetable Beef Soup
Prep time: 10 min
Total time: 7 h 40 min
Yield: 6
Ingredients: 1 lb beef stew meat, cut into bite-size pieces if needed; 1/2 lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups); 1 medium onion, chopped (1/2 cup); 4 cloves garlic, finely chopped; 1 teaspoon seasoned salt; 1/2 teaspoon pepper; 2 bay leaves; 2 cans (14 oz each) beef broth; 1 can (14 oz) diced tomatoes, undrained; 1 can (15 to 16 oz) great northern beans, drained, rinsed; 2 cups frozen mixed vegetables, thawed

SLOW-COOKER VEGETABLE BEEF SOUP RECIPE - BETTYCROCKER.C…

Slow-Cooker Vegetable Beef Soup Recipe - BettyCrocker.c… image

No way they'll skip lunch when you serve up bowls of this all-in-one soup, chock-full of vegetables, beef, and seasonings.

Provided by Betty Crocker Kitchens

Total Time 7 hours 40 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 lb beef stew meat, cut into bite-size pieces if needed
1/2 lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups)
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 bay leaves
2 cans (14 oz each) beef broth
1 can (14 oz) diced tomatoes, undrained
1 can (15 to 16 oz) great northern beans, drained, rinsed
2 cups frozen mixed vegetables, thawed

Steps:

In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.
Cover; cook on Low heat setting 7 to 8 hours.
Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.

Nutrition Facts : Calories 330 , CarbohydrateContent 35 g, CholesterolContent 45 mg, FatContent 1/2 , FiberContent 8 g, ProteinContent 25 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 950 mg, SugarContent 5 g, TransFatContent 0 g

SLOW-COOKER VEGETABLE BEEF SOUP RECIPE - BETTYCROCKER.C…

Slow-Cooker Vegetable Beef Soup Recipe - BettyCrocker.c… image

No way they'll skip lunch when you serve up bowls of this all-in-one soup, chock-full of vegetables, beef, and seasonings.

Provided by Betty Crocker Kitchens

Total Time 7 hours 40 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 lb beef stew meat, cut into bite-size pieces if needed
1/2 lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups)
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 bay leaves
2 cans (14 oz each) beef broth
1 can (14 oz) diced tomatoes, undrained
1 can (15 to 16 oz) great northern beans, drained, rinsed
2 cups frozen mixed vegetables, thawed

Steps:

In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.
Cover; cook on Low heat setting 7 to 8 hours.
Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.

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