Clean the Freezer Soup
Source of Recipe
Desperation Dinners
List of Ingredients
Anything goes in this soup, except do not use broccoli, cauliflower, Brussels sprouts or frozen spinach.
8 ounces frozen extra-lean meat, such as round steak, hamburger or chicken
6 cups assorted frozen vegetables, such as corn, peas, beans, potatoes, carrots
3 cups water
1 can (14 1/2 ounces) nonfat chicken broth
1 1/2 cups bottled spaghetti sauce or tomato sauce
1 can (14 1/2 ounces) crushed or stewed tomatoes, optional
1 cup (1 large) onion, peeled and coarsely chopped
2 teaspoons Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon each salt and pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 teaspoon reduced-sodium chicken-flavor bouillon crystals (or 1 cube), optional
1. Put all ingredients in an electric slow-cooker (3-quart or larger). (If freezer vegetables do not include potatoes, you can add 1 1/2 cups fresh potato cubes.) 2. Cook on low heat overnight or for 8 to 10 hours. When the soup is cooked, remove any large pieces of meat and shred them. Return meat to pot and stir. Soup keeps refrigerated for several days. Makes 8 servings (1 1/2 cups each).
Approximate Values Per Serving: 222 calories (24% from fat), 5.8 g fat (1.47 g saturated), 30.8 mg cholesterol, 14 g protein, 28 g carbohydrates, 460 mg sodium
Recipe
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