Beef with Mixed Vegetables Soup

Source: dLife

Chili-flavored soup with chunks of beef with a variety of veggies.

Nutrition Facts
Makes 8 servings
Amount Per Serving
Calories	207
Total Carbs	7.6g
Dietary Fiber	1.6g
Sugars	4.6g
Total Fat	9.7g
Saturated Fat	3.7g
Unsaturated Fat	6g
Protein	21.2g
Sodium	312.3mg
Dietary Exchanges Fat 1/4, Meat 3, Vegetable 1 1/4
See the Detailed Nutritional Analysis
Powered by ESHA

2 lb Beef, shank, crosscut, raw, choice, 1/4" trim
1.5 cup fresh chopped celery (3 stalks)
1 fresh carrots, bias sliced (equal to about 1/2 cup)
2 cup Cabbage, fresh, chopped, coarsely chopped
1 cup fresh chopped onion, coarsely chopped (1 large)
3 cup water
2 cup Juice, tomato, low sodium, canned
1 Bouillon, beef, powdered, serving (equal to 1 tablespoon)
1 tbsp worcestershire sauce
1 tsp chili powder
1 pinch bay leaf (2 bay leaves)

1 Remove excess fat from meat. Cut meat into 1-inch cubes, reserving bones. In a 3 1/2- to 6-quart slow cooker layer celery, carrot, cabbage, onion, beef and beef bones. Add water, tomato juice, bouillon granules, Worcestershire sauce, chili powder, and bay leaves.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3 Remove and discard bones and bay leaves. Skim off fat.

Stewing the bones adds beefy flavor and body to the broth.