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Friday, September 11, 2009


Slow Cooker Vegetable Soup (from http://www.myrecipes.com/)

Serves: 8
Points: 4

1/4 cup all-purpose flour
1 1/2 pounds lean top round steak, cut into 1-inch cubes
Cooking spray
2 teaspoons spicy herb blend (such as Mrs. Dash)
2 (16-ounce) packages frozen gumbo vegetables mix
1 (10-ounce) package frozen chopped onion
2 (14.5-ounce) cans diced tomatoes with garlic, undrained
2 (14.5-ounce) cans fat-free beef broth
1 tablespoon bottled minced garlic
1 tablespoon low-sodium Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
Place flour in a large zip-top plastic bag; add steak cubes. Seal and shake to coat. Remove steak from bag; set aside.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steak, and cook until browned on all sides.
Place steak and remaining ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour.
Reduce heat to low; cook 6 hours or until meat is done and vegetables are tender.
Each serving has 256 calories, 6 grams fiber, and 5.6 grams fat.