Recipe: lazy day beef & vegetable soup

Ingredients

• 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

Directions

1. 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.)

Cook's Tip: For early eaters use no-added salt chickpeas/garbanzo beans rinsed and drained.

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.
Cook's Tip: For early eaters (6-7m) certain pasta can be hard to pick up prior to baby having the pincer grasp. Pieces of pasta about the size of an adult pinky finger are preferable early on in self-feeding. These include rigatoni, penne, cavatappi.
If you have questions about starting solid foods, consult your physician or health care provider.

ALTERNATE COOKING METHOD:

1. This recipe can be made in a 6-quart electric pressure cooker. Use 1 cup elbow noodles for ditalini. Place beef, broth, chickpeas, tomatoes, water, Italian seasoning, salt and pepper in pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 25 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Add vegetables and pasta; close and lock pressure cooker, set timer for additional 5 minutes. When complete, use quick-release feature to release pressure; carefully remove lid. Garnish with cheese, if desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

NUTRITION INFORMATION
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.