Almost Too Easy Vegetable Beef Soup Another Potful of Recipes p.102 freezer friendly
Years ago, cake mix manufacturers simplified the process so much that all the home cook had to do was add water--but that turned out to be a big mistake. Those cake bakers needed to break an egg to feel they were "baking," so the process was changed. Now, is this soup recipe too easy for you? I wonder. Well, you have to brown the meat, you have to open a can and a package, and even slice an onion. Nope, its just right. It's almost too easy, but just that.
8 ounces ground 90% lean turkey or beef 1 1/4 cups (one 14 1/2-ounce can) Swanson Beef Broth 1 cup reduced-sodium tomato juice 1 (10-ounce) package frozen mixed vegetables, thawed 1/2 cup chopped onion 1 teaspoon dried parsley flakes 1/8 teaspoon black pepper
In a large skillet sprayed with butter-flavored cooking spray, brown meat.
Hint: Thaw mixed vegetables by placing in a colander and rinsing under hot water for one minute. Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine browned meat, beef broth, and tomato juice. Add mixed vegetables, onion, parsley flakes, and black pepper. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.
Serves 4 (1 1/2 cups) - each serving equals: HE: 1 1/2 Pr, 1 1/2 Ve, 1/2 Br, 9 Opt. Cal. ________________________________________ ______________________ 139 cal, 3g Fa, 14g Pr, 14g carb, 545mg So, 28mg Ca, 3g Fi ________________________________________ ______________________ Diabetic: 1 1/22 meat, 1 vegetable, 1/2 starch
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