Beef and Garden Vegetable Soup

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Reviews (0)

3.5 by 3 people

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

Beef and Garden Vegetable Soup

Reviews (0)

3.5 by 3 people

Rate This!

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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Reviews (1)

3 Ratings
166 Days Ago
5.0
I don't know why the person before me only gave this recipe 1 star, because it is absolutely fabulous! I first got this recipe from the cookbook and it is my all time favorite. When I'm sick, this is what I make. The only changes I make are: I always sear the beef shanks and leave them whole until the end, and I often used V8 juice in place of the tomato. This disappears in my house, just me & my husband, and my husband says he doesn't like soup! Oh, and it makes your house smell delicious while it cooks.

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