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Beef and Garden Vegetable Soup

Rated :  Not yet rated
Makes: 6 to 8 servings
Prep: 30 minutes
Cook: Low 8 to 10 hours, High 4 to 5 hours
 
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Ingredients

  • 2  to 2-1/2 pounds meaty beef shank crosscuts
  • 2  medium carrots, bias-sliced
  • 2  medium stalks celery, sliced
  • 1  large potato, peeled and cubed
  • 1  cup coarsely chopped cabbage
  • 1/3  cup coarsely chopped onion (1 small)
  • 3  cups water
  • 2  cups tomato juice
  • 2  tablespoons instant beef bouillon granules
  • 1  tablespoon Worcestershire sauce
  • 1  teaspoon chili powder
  • 2  bay leaves

Directions

1. Cut meat into 1-inch cubes, reserving bones and trimming off fat.

2. In a 3-1/2- to 6-quart slow cooker place the carrots, celery, potato, cabbage, onion, beef, and beef bones. Add the remaining ingredients.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bones and bay leaves. Skim off fat. Makes 6 to 8 servings.

Nutrition Facts

  • Servings Per Recipe 6 to 8 servings
  • Calories 305,
  • Total Fat (g) 13,
  • Saturated Fat (g) 4,
  • Monounsaturated Fat (g) 6,
  • Polyunsaturated Fat (g) 1,
  • Cholesterol (mg) 64,
  • Sodium (mg) 1463,
  • Carbohydrate (g) 14,
  • Total Sugar (g) 5,
  • Fiber (g) 2,
  • Protein (g) 33,
  • Vitamin A (DV%) 0,
  • Vitamin C (DV%) 42,
  • Calcium (DV%) 6,
  • Iron (DV%) 25,
  • Percent Daily Values are based on a 2,000 calorie diet

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