Try this Northwest Beef and Vegetable Soup recipe, or contribute your own.
Suggest a better descriptionHeat oil in skillet over medium heat until hot. Sear beef on all sides, turning as it browns. Add onion and garlic during last few minutes of searing. Transfer to 4 1/2-quart crock pot.
Ass remaining ingredients. Gently stir to combine. Cover; cook on HIGH 2 hours. Turn crock pot on LOW 4 to 6 hours longer, stirring occasionally. Adjust seasonings to taste.
Serves 6 to 8
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Serving Size: 1 Serving (581g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 269 | ||
Calories from Fat: 155 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 60.1mg | 18 % | |
Sodium 287.9mg | 10 % | |
Potassium 722.4mg | 19 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 9.9g | ||
Protein 16.9g | 24 % | |
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: 269
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