It’s Chili, Chowder, or Stew Saturday – Crock-Pot™ Vegetable Soup
February 15, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, It's Chili Soups or Stews Saturday | 2 CommentsTags: Cooking, Crock-Pot™ Vegetable Soup, Cubed Reduced-Sodium Beef Bouillon, Diabetes Self Management, dry onion soup mix, Food, frozen mixed vegetables, It's Chili Soups or Stews Saturday, Italian-style crushed tomatoes, lean stew beef, recipes, Stew
This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Crock-Pot Vegetable Soup. Its a Diabetic Friendly, Comfort Food recipe for a Crock-Pot Vegetable Soup! Made using Frozen Mixed Vegetables, Italian-Style Crushed Tomatoes, Lean Stew Beef, Dry Onion Soup Mix, Cubed Reduced-Sodium Beef Bouillon and Water. The makings of a sure fired delicious Soup! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/
Ingredients
Preparation time: 15 minutes
Cooking time: 4 hours.
2 bags (16 ounces each) frozen mixed vegetables
1 can (28 ounces) Italian-style crushed tomatoes
1 pound lean stew beef, cut into bite-size pieces
1 envelope (1 ounce) dry onion soup mix
2 cubes reduced-sodium beef bouillon
1 1/2 cups water
Directions
Yield: 10 1/2 cups
Serving size: 1 cup
* Place all ingredients in a Crock-Pot and stir to combine. Cover and cook on high for 4 hours. Stir once halfway through, being careful to stir and replace the lid quickly to prevent heat loss.
Nutrition Information:
Calories: 167 calories, Carbohydrates: 15 g, Protein: 20 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 328 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/crock-pot-vegetable-soup/
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