{soups-salads-and-salad-dressings} CHUNKY VEGETABLE SOUP - SLOW COOKER

 

* Exported from MasterCook *

CHUNKY VEGETABLE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Soup
Stew Meat

Amount Measure Ingredient -- Preparation Method
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1 disposable slow cooker liner
3 cups V8 100% Vegetable juice
2 cups hot water
1/4 cup ketchup
3 tablespoons beef-flavored instant bouillon
1/2 teaspoon ground black pepper
1 pound beef for stew -- cut in 1-inch cubes
8 cups frozen mixed vegetables -- (carrots, green beans, corn, peas)
2 medium potatoes -- cut into cubes (about 2 cups)
1 small onion -- chopped (about 1/4 cup)

1. Place the slow cooker liner into a 6-quart slow cooker according to the liner package directions.

2. Stir the vegetable juice, water, ketchup, bouillon and black pepper in the cooker. Add the beef, mixed vegetables, potatoes and onion and stir to coat.

3. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.

Description:
"Here's a hearty vegetable beef soup that slow cooks until the flavors are blended and the soup is delicious. Best of all, it takes just 15 minutes to put together...then it cooks unattended while you enjoy your day."
Source:
"Campbell's Kitchen.com 2014"
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Per Serving (excluding unknown items): 154 Calories; 1g Fat (5.4% calories from fat); 7g Protein; 33g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Vegetable; 0 Fat; 0 Other Carbohydrates.

NOTES : RECIPE NOTE: DO NOT use the liner to lift the food our of the cooker. Make sure that the cooker is cool before removing and discarding the liner.

TIME-SAVING: This recipe may also be cooked on HIGH for 4 to 5 hours.

COOKIING BASICS: The mmoist low heat of slow cooking is great for tenderizing less expensive, tougher cuts of meat. Trim as much of the visible fat as possible before cooking.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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Posted by: Cheryl Bussing <gypsybussings@yahoo.com>

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