lazy day beef & vegetable soup
- 2 1/2 beef Stew Meat, cut into 3/4 inch pieces
- 2 cans (14 to 14-1/2 oz each) reduced-sodium beef broth
- 1 can (15 ounces) chickpeas, rinsed, drained
- 1 can (14 1/2 ounces) no-salt added diced tomatoes, undrained
- 1 cup water
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups frozen mixed vegetables
- 1 cup uncooked ditalini or other small pasta
- TOPPINGS OPTIONAL
- shredded Romano cheese
Combine beef, broth, chickpeas, tomatoes, water, Italian seasoning, salt and pepper in 4-1/2 to 5-1/2-quart slow cooker; toss to coat well. Cover and cook on HIGH 5 hours, or on LOW 8 hours. (No stirring is necessary during cooking.)
Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender. Season with salt and pepper, as desired. Stir well before serving. Serve with cheese, if desired.
Nutrition information per serving, 1/6 of recipe: 365 calories; 11 g fat (3 g saturated fat; 3 g monounsaturated fat); 80 mg cholesterol; 796 mg sodium; 31 g carbohydrate; 5.2 g fiber; 35 g protein; 4.7 mg niacin; 0.3 mg vitamin B6; 2.3 mcg vitamin B12; 4.5 mg iron; 28.7 mcg selenium; 6.2 mg zinc; 103.2 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of vitamin B6 and choline.
Nutrition information per serving, 1/8 of recipe: 273 calories; 8 g fat (2 g saturated fat; 3 g monounsaturated fat); 60 mg cholesterol; 597 mg sodium; 23 g carbohydrate; 3.9 g fiber; 26 g protein; 3.5 mg niacin; 0.3 mg vitamin B6; 1.8 mcg vitamin B12; 3.3 mg iron; 21.5 mcg selenium; 4.7 mg zinc; 77.4 mg choline.
This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of fiber, niacin, vitamin B6, iron and choline.