Slow-Cooker Round Steak and Veggie Soup

Recipe

Soup, Chili & Stew
Slow-Cooker Round Steak and Veggie Soup

Primary Media

User Rating

2.97 out of 5 stars
Rate it:
71 ratings

Recipe Data

8
Servings

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    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

    1. 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.
    2. 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%