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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 Vegetable Soup

Source: dLife

A vegetable soup with seasoned steak.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	102.3

Total Carbs	8.0 g

Dietary Fiber	1.9 g

Sugars	3.6 g

Total Fat	2.1 g

Saturated Fat	0.8 g

Unsaturated Fat	0.3 g

Potassium	295.5 mg

Protein	15.4 g

Sodium	162.0 mg

Dietary Exchanges 2.1 Fat, 1.1 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

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