CrockPot Vegetable Soup (Diabetic)


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


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.
Yield: 10 1/2 cups

Helpful Hints:

Preparation time: 15 minutes
Cooking time: 4 hours
Nutrition Facts
Per Serving:
Calories: 167
Carbohydrate: 15 g
Protein: 20 g
Fat: 3 g
Saturated fat: 1 g
Sodium: 328 mg
Fiber: 2 g
Exchanges per serving: 3 vegetable, 2 lean meat
Carbohydrate choices: 1

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