Source: dLife

A vegetable soup with seasoned steak.

Servings

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
0.5 tsp lemon pepper seasoning
1.5 lb extra lean top round steak , trimmed of all fat and cut into 1-inch cubes
14.5 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 chopped swiss chard

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.

Serve with warm whole-wheat bread.