Dinner

Beef Vegetable Soup by Fitness Magazine is for Dinner.

Beef Vegetable Soup by Fitness Magazine takes several minutes to prepare.

Beef Vegetable Soup by Fitness Magazine takes several minutes to cook.

Beef Vegetable Soup by Fitness Magazine makes 5 servings.

The ingredients for Beef Vegetable Soup by Fitness Magazine are:

1 pound boneless beef chuck roast, trimmed and cut into bite size pieces
3 medium carrots, cut into 1/2" thick slices
2 small potatoes, peeled & cut into 1/2' pieces
1 medium onion chopped
1/2 t salt
1/2 t dried thyme
1 bay leaf
2 14.5 oz can of diced tomatoes
1 cup water
1/2 cup frozen peas

Here is how you make Beef Vegetable Soup by Fitness Magazine:

In a slow cooker combine, beef chunk pieces, sliced carrots, peeled & cut into 1.2" cubes and chopped onion. Sprinkle with salt and thyme. Add bay leaf, 2 cans 14 1/2 oz cans of tomotoes and water. Stir until all ingredients are combined. Cover cook on low heat setting for 8-10 hrs, or 4-5 hrs on high. Remove and discard bay leaf, stir in peas.Number of Servings: 5Recipe submitted by SparkPeople user KATHY5KIDS.

The nutritional information for Beef Vegetable Soup by Fitness Magazine is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 216.9

• Total Fat: 3.5 g
• Cholesterol: 54.4 mg
• Sodium: 701.7 mg
• Total Carbs: 23.9 g
• Dietary Fiber: 6.1 g
• Protein: 23.0 g