Lazy Day Beef & Vegetable Soup
Put this slow-cooker Italian-style beef, vegetable and pasta soup on early in the day — then forget about it — until it's ready to serve later!
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.
2 1/2 pounds beef stew meat, cut into 3/4-inch pieces
2 (14 to 14-5-ounce) cans reduced-sodium beef broth
1 (15-ounce) can chickpeas, drained and rinsed
1 (14-5-ounce) can 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
Shredded Romano or Parmesan cheese (optional)
- 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.
Makes 6 or 8 servings.
Nutritional 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.
Nutritional 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.
Recipe and photograph provided courtesy of The Beef Checkoff.