Sunday, February 17, 2013

Countryside Beef and Garden Vegetable Soup

This is a healthy and cost friendly soup that require VERY little work!
The calorie count comes in at just 173 per serving and the cost is $2.12 per serving!

Countryside Beef & Garden Vegetable Soup
(source: Woman's World magazine)

1 tsp. oil
12 oz. boneless chuck steak, visible fat discarded
4 tomatoes, chopped, 3 cups
1 large red or yellow pepper, chopped, 1 1/4 cups
1 cup cauliflower florets
1 medium red potato, chopped, 1 1/3 cups
4 oz. fresh or frozen cut green beans, cut into 1 1/2" pieces if fresh, thawed if frozen, 1 cup
1 rib celery, thinly sliced, 2/3 cup
2 Tbsp. tomato paste
1 1/2 Tbsp. sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. cider vinegar
2 tsp. dried oregano
1 pkg. granulated beef bouillon
1/2 tsp. salt
1 1/2 cups coarsely chopped cabbage

In non-stick skillet, heat oil over medium heat. Add beef; cook until browned on one side, 3 minutes. Transfer browned side up to slow cooker. Pour 1 cup water into skillet, scraping up browned bits from bottom and side. Pour into cooker. Stir in 1 cup water and remaining ingredients, except cabbage. Cover; cook on low 7 1/2-8 hours or on high 3 hours, 45 minutes to 4 hours or until beef is very tender. Quickly transfer beef to cutting board, leaving liquid in slow cooker. Quickly stir in cabbage; cover cooker. If using low setting, change to high. Cook 30-45 minutes or until cabbage is tender. Meanwhile, shred beef. When cabbage is ready, stir in beef.

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