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Steak and Vegetable Soup
Source: dLife

A vegetable soup with seasoned steak.

Prep Time: 20 minutes
Cook Time: 5 hours
Difficulty: Easy

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
, 1 1/2 Vegetables , 1 Meat
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. Put onion, garlic, carrots, and celery in a 5-quart or larger slow cooker.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To serve, ladle soup into bowls.

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