BEEF VEGETABLE SOUP RECIPE: HOW TO MAKE IT
This nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. —Jean Hutzell, Dubuque, Iowa
Provided by Taste of Home
Total Time 09 hours 20 minutes
Prep Time 20 minutes
Cook Time 09 hours 00 minutes
Yield 7 servings.
Number Of Ingredients 14
Steps:
- In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper. , Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.
Nutrition Facts : Calories 217 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 536mg sodium, CarbohydrateContent 27g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 15g protein. Diabetic Exchanges 2 lean meat
HEARTY VEGETABLE SOUP RECIPE: HOW TO MAKE IT
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. —Janice Steinmetz, Somers, Connecticut
Provided by Taste of Home
Total Time 01 hours 45 minutes
Prep Time 25 minutes
Cook Time 01 hours 20 minutes
Yield 16 servings (4 quarts).
Number Of Ingredients 22
Steps:
- In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.
Nutrition Facts : Calories 105 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 488mg sodium, CarbohydrateContent 20g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch.
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