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Savory Beef Soup with Veggies
Source: dLife

Spicy beef and vegetable soup.

Prep Time: 25 minutes
Cook Time: 9 hours
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 593.6
Total Carbs 12.7 g
Dietary Fiber 2.7 g
Sugars 2.5 g
Total Fat 43.9 g
Saturated Fat 8.3 g
Unsaturated Fat 21.2 g
Potassium 0.0 mg
Protein 36.7 g
Sodium 273.3 mg
Dietary Exchanges
7 1/2 Fat , 1 Vegetables , 3 1/2 Meat , 1/2 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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1 1/2 lb  Beef, bottom round roast, lean
1 cup  Oil, soybean, salad or cooking
3 cup  fresh mushrooms
1 cup  Beans, lima, baby, frozen
1 cup  fresh chopped onion
1 1/2 tsp  chili powder
1 tsp  ground oregano
0 1/4 tsp  salt
28 floz  low sodium beef bouillon
1 cup  cold water
1 tbsp  cornstarch
1 tbsp  cold water
  1. Remove excess fat from meat. Cut meat into 1/2 inch pieces.
  2. In a large nonstick skillet, brown meat, half at a time, in hot oil over medium heat. Drain off fat.
  3. In a 3 1/2 or 4 quart slow cooker layer mushrooms, lima beans, and onion. Add meat, pepper, oregano, and salt. Pour beef broth and the 1 cup water over.
  4. Cover and cook on low heat setting for 9 to 10 hours or on high heat setting for 4 1/2 to 5 hours.
  5. If using low heat setting, turn to high heat setting.
  6. In a small bowl combine cornstarch and water. Stir into mixture in cooker. Cover and cook for 15 minutes more or until thickened.

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