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