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ZESTY VEGETABLE SOUP
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|1 pound||beef stew meat, cut into 1-inch cubes|
|1 package (16 ounces)||frozen mixed vegetables, thawed|
|1 can (15 ounces)||pinto beans, rinsed and drained|
|1 can (8 ounces)||pizza sauce|
|2 tablespoons||medium pearl barley|
|1 tablespoon||dried minced onion|
|2 teaspoons||beef bouillon granules|
|1/4 teaspoon||crushed red pepper flakes|
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In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until meat is tender, 3-1/2 to 4-1/2 hours.
1 cup: 251 calories, 6g fat (2g saturated fat), 47mg cholesterol, 526mg sodium, 28g carbohydrate (5g sugars, 8g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 starch.