Slow Cooker Vegetable Beef Soup
1 pound ground beef, browned and drained
16 ounce package frozen mixed vegetables
12 ounce can cocktail vegetable juice (V-8)
3 cups (24 ounces) reduced sodium beef broth
1/2 cup pearled barley
1 1/2 ounce package onion soup mix
Combine all ingredients in a slow cooker; cook on low setting for 6 to 8 hours. Serves 4 to 6
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Oven-Baked Bean Soup
1 pound dry navy beans
1 1/4 pounds cooked ham, diced
3 quarts water
15 ounce can tomato sauce
1 cup diced onion
1 cup chopped celery
1 cup chopped carrot
2 teaspoons chili powder
1 teaspoon dried marjoram
1/4 teaspoon pepper
Combine all ingredients in a 6-quart ovenproof Dutch oven. Cover and bake at 350 degrees for 4 1/2 to 5 hours or until beans are tender. Makes 14 to 18 servings
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Chicken Cabbage Soup
(Low calorie; low carb; low fat)
4 cups low-fat chicken broth
1 1/2 cups diced cooked chicken breast
3 cups finely shredded cabbage
1 cup finely shredded carrots
1/2 cup diced onion
1/2 cup diced celery
1 scant cup uncooked noodles
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon pepper
1 teaspoon dried parsley flakes
In a large sauce pan, combine broth, chicken, cabbage, carrots, onion and celery. Bring mixture to a boil. Add uncooked noodles, soy sauce, pepper and parsley flakes. Mix well to combine. Lower heat, cover and simmer for 20 minutes or until vegetables and noodles are tender, stirring occasionally.
Makes 6 servings, 1 1/2 cup each
Each serving: 126 calories; 2 grams fat; 16 grams protein; 11 grams carbohydrates; 447 mg. sodium)