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ShareSouthwest Steak and Potato Soup
MAKES: 6 servings
SERVING SIZE: cupCARB GRAMS PER SERVING:
17
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 212
- Protein(gm): 28
- Carbohydrate(gm): 17
- Fat, total(gm): 4
- Cholesterol(mg): 68
- Saturated fat(gm): 1
- Monosaturated fat(gm): 1
- Dietary Fiber, total(gm): 3
- Sugar, total(gm): 4
- Vitamin A(IU): 389
- Vitamin C(mg): 15
- Thiamin(mg): 0
- Riboflavin(mg): 0
- Niacin(mg): 4
- Pyridoxine (Vit. B6)(mg): 1
- Folate(µg): 24
- Cobalamin (Vit. B12)(µg): 3
- Sodium(mg): 576
- Potassium(mg): 882
- Calcium(DV %): 50
- Iron(DV %): 4
- Vegetables(d.e): 1
- Starch(d.e): 1
- Lean Meat(d.e): 3
Diabetic Exchanges
- 1 1/2 pounds boneless beef sirloin steak, cut 1 inch thick
- 2 medium potatoes, cut into 1-inch pieces
- 2 cups loose-pack frozen cut green beans
- 1 small onion, sliced and separated into rings
- 1 1/2 cups thick and chunky salsa
- 1 14 ounce can lower-sodium beef broth
- 1 teaspoon dried basil, crushed
- 2 cloves garlic, minced
- 1/3 cup reduced-fat shredded Monterey Jack or reduced-fat Mexican blend cheese (optional)
1. Trim fat from meat. Cut meat into 1-inch pieces. Set aside.
2. In a 3-1/2- or 4-quart slow cooker, combine potatoes, green beans, and onion. Add meat. In a medium bowl, stir together salsa, broth, basil, and garlic. Pour salsa mixture over meat and vegetable mixture in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. If desired, sprinkle individual servings with cheese.
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