Vegetable-Beef Soup

• Prep Time: 11 minutes
• Cook Time: 7 hours
• Yield: 8 servings (serving size: about 1 3/4 cups)  

                  

Ingredients

• 1.1 ounces all-purpose flour (about 1/4 cup)
• 1 1/2 pounds lean top round steak, cut into 1-inch cubes
• 2 teaspoons spicy herb blend
• 2 (16-ounce) packages frozen gumbo vegetables mix
• 1 (10-ounce) package frozen chopped onion
• 2 (14.5-ounce) cans diced tomatoes with garlic, undrained
• 2 (14.5-ounce) cans fat-free, lower-sodium beef broth
• 1 tablespoon minced garlic
• 1 tablespoon lower-sodium Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation

Place flour in a large zip-top plastic bag; add steak cubes. Seal and shake to coat. Remove steak from bag; set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steak, and cook until browned on all sides.

Place steak and remaining ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour.

Reduce heat to low; cook 6 hours or until meat is done and vegetables are tender.

Nutritional Information

Calories per serving:	248
Fat per serving:	5.7g
Saturated fat per serving:	2g
Monounsaturated fat per serving:	2.2g
Polyunsaturated fat per serving:	0.3g
Protein per serving:	23g
Carbohydrates per serving:	22g
Fiber per serving:	4.1g
Cholesterol per serving:	49mg
Iron per serving:	2.7mg
Sodium per serving:	587mg
Calcium per serving:	26mg