Try this Beef and Garden Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionCut mean into 1-inch cubes, reserving bones and trimming off fat.
In a 3 1/2 to 6 quart slow cooker place the carrots, celery, potato, onion, beef and beef bones. Add the remaining ingredients. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Remove and discard bones and bay leaves. Skim off fat.
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Serving Size: 1 Serving (233g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 67 | ||
Calories from Fat: 4 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 218.6mg | 8 % | |
Potassium 435.1mg | 11 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 12.6g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 67
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