Chunky Steak and Vegetable Soup


Place steak in a Ziploc, add flour, and toss to coat. Brown steak in hot oil in a large skilled over medium high heat 5-6 minutes or until browned. Drain well.

Combine steak, 6 cups water, and next 7 ingredients in slow cooker. Cover and cook on HIGH 8 hours.

Stir in peas and corn, cover and cook on HIGH 30 more minutes.

Servings: 8 2-cup servings
Time to Prepare: 9 hours, including slow cooker time
Nutritional Information: Per 2 cups soup: 442 calories, 14.8 g fat, 30.4 g protein, 45.8 g carbs, 6.2 g fiber, 46 mg cholesterol, 4.5 mg iron, 549 mg sodium, 54 mg calcium

Submitted By: Cheryl
Original Source: Southern Living: Busy Moms' Weeknight Favorites

This was really really really good - even the kids ate it!! We nuke the corn and peas to throw in b/c we don't have an extra 30 minutes after we get home from sports practices.

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