Try this Crock-Pot Beef Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionPlace all except frozen vegetables in crock pot. Turn on low and cover, cooking for 6 hours. One half hour before serving, turn up to high, add frozen veggies, stir and cover. NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat. Remove the bayleaf before serving. You can add 1/2 cup of red wine with the vegetables for a more robust flavor. Taken from the Martin County Guide. Marilee Schabo POSTED BY: ROSE CAPPOCIA Posted to MM-Recipes Digest V4 #4 by "Rfm"
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Serving Size: 1 Serving (675g) | ||
Recipe Makes: 4 | ||
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Calories: 554 | ||
Calories from Fat: 212 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 80.7mg | 25 % | |
Sodium 492.5mg | 17 % | |
Potassium 1708.3mg | 45 % | |
Total Carbohydrate 61g | 18 % | |
Dietary Fiber 12.3g | 49 % | |
Sugars, other 48.7g | ||
Protein 29g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 554
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