Beef and Garden Vegetable Soup

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  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 8 hrs to 10 hrs

Beef and Garden Vegetable Soup

Reviews (0)

1.0 by 1 people

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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.
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Nutrition Facts (Beef and Garden Vegetable Soup)

  • Per serving:
  • 305 kcal ,
  • 13 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 64 mg chol. ,
  • 1463 mg sodium ,
  • 14 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 33 g pro.
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