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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Steak and Mushroom Soup

Source: dLife

The more time you give this soup to cook the better- this will allow the flavors to blend and become richer.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	1083.4

Total Carbs	7.1 g

Dietary Fiber	1.7 g

Sugars	2.9 g

Total Fat	112.3 g

Saturated Fat	55.8 g

Unsaturated Fat	4.7 g

Potassium	0.0 mg

Protein	14.3 g

Sodium	130.1 mg

Dietary Exchanges 112.3 Fat, 1.0 Vegetables, 1.0 Meat, 0.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Place onion, garlic, carrots, and celery in a 5-quart or larger crockery slow cooker.
In a large self-sealing plastic bag, combine flour, lemon pepper seasoning and thyme. Add beef cubes and toss to coat evenly.
Put meat on top of the onion mixture. 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.
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.
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.
To serve, ladle soup into bowls.