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Beef Soup with Fennel
Source: dLife

This is a soup prepared Italian style, with beef chuck pot roast, fennel and zucchini and topped with Parmesan cheese. Delicious!

Prep Time: 25 minutes
Cook Time: 10 hours
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 245.6
Total Carbs 10.8 g
Dietary Fiber 3.2 g
Sugars 4.2 g
Total Fat 8.1 g
Saturated Fat 2.5 g
Unsaturated Fat 0.8 g
Potassium 923.9 mg
Protein 31.3 g
Sodium 360.4 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 3 1/2 Meat , 1/2 Other Carbs
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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Ingredients Directions
  1. Remove excess fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with pepper. In a large nonstick skillet cook the meat, (half at a time), in hot oil over medium heat until brown. Drain off fat. Place meat in a 4- to 5-quart slow cooker. Stir in beef broth, spaghetti sauce, and fennel.
  2. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.
  3. Stir in zucchini. Turn off heat. Cover and let stand for 15 minutes before serving. Top each serving with Parmesan cheese (optional).

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