s Crockpot Steak Soup s   



Yields: 6 Servings

Ingredients

3 cups water
1 1/2 cups Frozen Mixed Vegetables thawed
3 stalks celery chopped
2 small onions chopped
2 medium carrots sliced
1 pound round steak diced
2 cups tomatoes canned
2 tablespoons beef base granules
(or 2 to 4 Tablespoons of Beef Base Paste)
1/2 teaspoon pepper
1 stick Unsalted Butter
1/2 cup flour


 
Instructions
 Put all ingredients in crockpot EXCEPT for butter and flour. Cover and cook on Low for 8 to 10 hours. One hour before serving, turn on High.

Make a roux of 1 stick butter and 1/2 c. flour (melt butter in small saucepan, on med-low heat, and stir in flour); stir until smooth. Pour into crockpot and stir into soup. Cook soup on High until thickened.

Per Serving (excluding unknown items): 387 Calories; 25g Fat (57.4% calories from fat); 19g Protein; 23g Carbohydrate; 5g Dietary Fiber; 86mg Cholesterol; 97mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 3 Vegetable; 3 1/2 Fat.

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http://www.recipesource.com/main-dishes/crockpot/0

Cuisine :       

Main Ingredient :  

This is somewhat salty, so we've changed the butter to unsalted butter. Additionally, you can keep the beef base paste to 2 tablespoons. New Page 1


 

Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 6
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.