Easy Beef Vegetable Soup
Serving Size : 8
Categories: 10 Carbs or less; Beef;
Celery ; Green Bell Pepper;
Onions; WW Points -- 4
1 tablespoon olive oil
1 pound top round steak -- cut in small cubes
1 tablespoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 onion -- finely chopped
2 ribs celery -- finely chopped
1 carrot -- finely chopped
1/2 green beans -- finely chopped
3 cups beef broth
2 cups frozen mixed vegetables
2 cups spicy V-8® vegetable juice
Heat the olive oil in a large heavy skillet. Season the stew meat with seasoning salt, pepper and garlic powder. Cook meat in the oil along with onion and bell pepper until browned. Transfer to a slow cooker, and stir in the beef broth.
Cook on Low for 6 to 8 hours, or until meat is tender. During the last 30 minutes, stir in the mixed vegetables and vegetable juice cocktail.
Per Serving: 189 Calories; 7g Fat (34.2% calories from fat); 18g Protein; 13g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 1271mg Sodium.
Exchanges: 0 Grain (Starch); 2 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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| current weight: 279.9