Vegetable-Beef Soup
8 servings (serving size: about 1 3/4 cups)
1.1 ounces all-purpose flour (about 1/4 cup)
1 1/2 pounds lean top round steak, cut into 1-inch cubes
2 teaspoons spicy herb blend
2 (16-ounce) packages frozen gumbo vegetables mix
1 (10-ounce) package frozen chopped onion
2 (14.5-ounce) cans diced tomatoes with garlic, undrained
2 (14.5-ounce) cans fat-free, lower-sodium beef broth
1 tablespoon minced garlic
1 tablespoon lower-sodium Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Place flour in a large zip-top plastic bag; add steak cubes. Seal and shake to coat. Remove steak from bag; set aside.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steak, and cook until browned on all sides.
Place steak and remaining ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour.
Reduce heat to low; cook 6 hours or until meat is done and vegetables are tender.
Note:
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
Cooking Light Superfast Suppers, Oxmoor House
2003
~*Piper*~
http://groups.yahoo.com/group/Magazine-Recipes/
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