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Recipe Category: Soup
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Ingredients
- 1 pound (455 g) beef round roast, cubed
- 1 can (14 ounces, or 400 g) no-salt-added diced tomatoes
- 1 cup (245 g) no-salt-added tomato sauce
- 1 cup (235 ml) water
- 2 tbsps (15 g) low-salt onion soup mix
- 1 pound (455 g) frozen mixed vegetables
- ½ cup (75 g) alphabet pasta
Method
- Brown meat in skillet over medium-high heat
- Drain
- Combine meat and remaining ingredients except pasta in slow cooker
- Cover and cook on low 6 to 8 hours
- Turn to high, add pasta, and cook until pasta is done, 30 minutes to 1 hour
- Yield: 5 servings
- Per serving: 307 g water; 290 calories (13% from fat, 38% from protein, 50% from carb)
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