Recipe
Soup, Chili & Stew
Slow-Cooker Round Steak and Veggie Soup
Primary Media
Servings and Ingredients
Ingredients
Serves 8
Quantity | Ingredient | Add |
---|---|---|
1 ½ lbs. round steak, cut into bite-size pieces | ||
1 (32 oz) box Hy-Vee reduced-sodium beef broth | ||
1 (15 oz) can cannellini beans, drained | ||
1 (14.5 oz) can Hy-Vee diced tomatoes with garlic and onion, undrained | ||
1 c. water | ||
1 tsp. Hy-Vee Italian seasoning | ||
½ tsp. Hy-Vee black pepper | ||
Hy-Vee salt, to taste | ||
2 c. frozen Hy-Vee mixed vegetables | ||
1 c. uncooked small soup shells or similar pasta |
Directions
- Combine round steak, broth, beans, tomatoes, water, Italian seasoning, black pepper and salt in slow-cooker. Cover and cook on HIGH 5 hours or LOW 8 hours.
- Stir in mixed vegetables and pasta. Continue cooking, covered, 1 hour or until beef and pasta are tender.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 75mg
- Sodium: 590mg
- Total Carbohydrates: 23g
- Protein: 33g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 8%
0%
Iron 20%
0%
Calcium 6%