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Slow-Cooker Vegetable Beef Soup

Slow-Cooker Vegetable Beef Soup

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Betty Crocker Kitchens

Updated Jun 28, 2021

Slow-Cooker Vegetable Beef Soup

Slow-Cooker Vegetable Beef Soup

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Prep Time 10 min
Total 7 hr 40 min
Servings 6
Ingredients 11

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Ingredients

1 lb beef stew meat, cut into bite-size pieces if needed
1/2 lb small red potatoes, each cut into 8 pieces (about 1 1/2 cups)
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 bay leaves
2 cans (14 oz each) beef broth
1 can (14 oz) diced tomatoes, undrained
1 can (15 to 16 oz) great northern beans, drained, rinsed
2 cups frozen mixed vegetables, thawed

Make With

Progresso Broth

Instructions

Step
1

In 3- to 4-quart slow cooker, mix all ingredients except frozen vegetables.
Step
2

Cover; cook on Low heat setting 7 to 8 hours.
Step
3

Add mixed vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving.

Nutrition

330 Calories

10g Total Fat

25g Protein

35g Total Carbohydrate

5g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 330

Calories from Fat: 90

Total Fat: 10g; 15%

Saturated Fat: 3 1/2g; 18%

Trans Fat: 0g

Cholesterol: 45mg; 15%

Sodium: 950mg; 40%

Potassium: 1090mg; 31%

Total Carbohydrate: 35g; 12%

Dietary Fiber: 8g; 34%

Sugars: 5g

Protein: 25g

% Daily Value*:

Vitamin A: 50%; 50%

Vitamin C: 10%; 10%

Calcium: 10%; 10%

Iron: 35%; 35%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

2

*Percent Daily Values are based on a 2,000 calorie diet.

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