Steak and Vegetable Soup

By Ms. Lizz

  • 2 medium onions , coarsely chopped

  • 3 medium garlic cloves , minced

  • 2 medium carrots , peeled and finely chopped

  • 2 medium celery stalks , finely chopped

  • 3 tbsp Flour, all purpose, unbleached, enriched

  • 1 tsp ground thyme , crushed

  • 1/2 tsp lemon pepper seasoning

  • 1 1/2 lb extra lean top round steak , trimmed of all fat and cut into 1-inch cubes

  • 14 1/2 oz canned unsalted diced tomatoes

  • 1 lb fresh mushrooms , cleaned and thickly sliced

  • 7 cup fat free unsalted beef broth

  • 1 bay leaves

  • 1 lb Swiss chard, chopped

  1. Put onion, garlic, carrots, and celery in a 5-quart or larger slow cooker.

  2. In a large self-sealing plastic bag, mix flour, lemon pepper seasoning, and thyme. Place the beef cubes in the bag, tossing them to coat evenly. Place meat on top of the onion mixture.

  3. Cover the meat with the tomatoes and their juice. Top with the mushrooms. Pour beef broth into slow cooker. Add the bay leaf. Do not stir.

  4. Cover and cook on LOW for 8 1/2 to 9 1/2 hours or on HIGH for 4 1/4 to 4 3/4 hours.

  5. Add the chard and stir the soup, removing and discarding the bay leaf. Cover and cook on LOW for 30 minutes or on HIGH for 15 minutes.

  6. To serve, ladle soup into bowls.

  7. Makes 12 servings

Nutritional Facts

Amount Per Serving
Calories 102.3
Total Carbs 8g
Dietary Fiber 1.9g
Sugars 3.6g
Total Fat 2.1g
Saturated Fat 0.8g
Unsaturated Fat 1.3g
Potassium 295.5mg
Protein 15.4g
Sodium 162mg
Dietary Exchanges
1 Meat
1 Vegetable

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1 reply

Debe Pendice
Debe Pendice 2009-01-10 11:48:03 -0600 Report

This sounds like a winner. I like steak and vegetables. I love the calorie and carb counts on this. Thanks…Debe