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Slow Cooker Chunky Beef Vegetable Soup




Source of Recipe


Reynolds
Slow Cooker Chunky Beef Vegetable Soup


http://www.reynoldspkg.com/reynoldskitchens/en/recipes/images/SCL-008.jpg

1


Reynolds® Slow Cooker Liner

3


cups vegetable juice

2


cups hot water

1


pound beef for stew, cut in 1-inch cubes

8


cups frozen mixed vegetables

2


medium potatoes, peeled and cubed

1


small onion, chopped

1/4


cup ketchup

3


tablespoons beef-flavor instant bouillon

1/2


teaspoon pepper

OPEN slow cooker liner and place it inside a 5- to 6 1/2 -qt slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

POUR the vegetable juice and water into the slow cooker liner. Add beef, vegetables, ketchup, bouillon and pepper; stir gently. Place lid on slow cooker.

COOK on LOW for 8 to 9 hours OR on HIGH for 4 to 5 hours until beef is tender.

CAREFULLY remove lid to allow steam to escape. Serve food directly from lined-slow cooker. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss./span

Number of Servings: 8-9

Nutrition Information:
(Per Serving)
calories 295
grams fat 12
% calories from fat 38
milligrams cholesterol 39
milligrams sodium 1732
grams carbohydrates 30
grams fiber 4
grams protein 15
grams sugar 11