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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

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!

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 8.1 Fat, 1.0 Vegetables, 3.1 Meat, 0.3 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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Servings

Ingredients

Directions

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.
Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.
Stir in zucchini. Turn off heat. Cover and let stand for 15 minutes before serving. Top each serving with Parmesan cheese (optional).