Makeover Beef & Potato Soup Recipe
Slow-cooker easy, this soup is a Christmas Eve tradition after church services at our house. —SHEILA HOLDERMAN, BERTHOLD, NORTH DAKOTA
This recipe is:
Healthy
Prep: 30 min.
Cook: 6-1/2 hours
Yield: 10 Servings
Ingredients
1-1/2 pounds lean ground beef (90% lean)
3/4 cup chopped onion
1/2 cup all-purpose flour
2 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
5 medium potatoes, peeled and cubed
5 medium carrots, chopped
3 celery ribs, chopped
3 teaspoons dried basil
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1/2 teaspoon pepper
12 ounces reduced-fat process cheese (Velveeta), cubed
1-1/2 cups 2% milk
1/2 cup reduced-fat sour cream
Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Combine flour and 1 can broth until smooth. Add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
Transfer to a 5-qt. slow cooker. Stir in the potatoes, carrots, celery, seasonings and remaining broth. Cover and cook on low for 6-7 hours or until vegetables are tender.
Stir in cheese and milk. Cover and cook 30 minutes longer or until cheese is melted. Just before serving, stir in sour cream. Yield: 10 servings (3 quarts).
Nutritional Facts 1-1/4 cups equals 327 calories, 11 g fat (5 g saturated fat), 61 mg cholesterol, 832 mg sodium, 32 g carbohydrate, 3 g fiber, 25 g protein.
Originally published as Makeover Beef & Potato Soup in Healthy Cooking December/January 2012, p28
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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