Beef Vegetable Soup

from Chow Bella

non-stick cooking spray

1 lb lean beef stew meat, cubed

1 large onion, diced

2 cloves garlic, minced

1 stalk celery, diced

1 carrot,diced

1 large russet potato, peeled and cubed

1 cup frozen or canned green beans

1 cup frozen or canned corn

1 15-oz can petite diced tomatoes

3 cups beef broth

Looks good even before cooking!

1 1/2 cups vegetable juice

2 tbsp tomato paste

1/2 tsp dried sage

1 tbsp dried parsley

1 bay leaf

salt and pepper, to taste

1. Season the meat with salt and pepper. Heat a skillet over medium-high heat, spray with cooking spray, then add the meat. Brown the meat on all sides. Once the meat is browned, remove it and pour about half a cup of the beef broth in, scraping the browned bits off the bottom of the pan. Add the meat and the de-glazing liquid to the crock of your slow cooker.

2. Place the crock into the slow cooker and add all the remaining ingredients; stir thoroughly. Cook the soup on high for about 6 hours or low for about 8 hours or until the meat and potatoes are very tender.

    * Servings per recipe: 6

    * Per serving:

    * Calories: 280

    * Fat: 6 g

    * Saturated fat: 2.1 g

    * Cholesterol: 67 mg

    * Sodium: 623 mg

    * Carbohydrates: 27.6 g

    * Fiber: 5 g

    * Sugar: 8 g

    * Protein: 29.5 g