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Beef and Garden Vegetable Soup
Ingredients
-
2
- 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
(Beef and Garden Vegetable Soup)
- Servings Per Recipe 6,
- Calories 305,
- Protein (gm) 33,
- Carbohydrate (gm) 14,
- Fat, total (gm) 13,
- Cholesterol (mg) 64,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 5,
- Vitamin A (IU) 5588,
- Vitamin C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 4,
- Sodium (mg) 1463,
- Potassium (mg) 1064,
- Calcium (DV %) 61,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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