Vegetable-beef Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Crockpot, Soups | 6 | Servings | |
INGREDIENTS
| 1 | lb | Beef shanks |
| 3 | c | Water |
| 1 | t | Salt |
| 4 | Whole pepper corns | |
| 1 | Tomatoes | |
| 3 | Beef bouillon cubes | |
| 2 | Carrots sliced | |
| 1 | Frozen vegetab1es | |
| 3 | Stalks celery with tops | |
| 2 | Onions, diced | |
| 2 | Potatoes diced |
INSTRUCTIONS
Put all ingredients in CROCK-POT. Cover and cook on Low 12 to 24 hours (High: 4 to 6hours. *May be added during last 2 hours of cooking From Rival Crock-Pot cookbook, date unknown From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 110
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1568.7mg
Potassium: 716.2mg
Carbohydrates: 20.5g
Fiber: 3.6g
Sugar: 4.6g
Protein: 5.8g