Crock Pot Steak and Mushroom Soup
Lexie Eakett
ingredients
- Ingredients:
- 2 medium onions, coarsely chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and finely chopped
- 2 ribs celery, finely chopped
- 3 tablespoons unbleached all-purpose flour
- 1 teaspoon crushed dried thyme
- 1/2 teaspoon lemon pepper seasoning
- 1 1/2 pounds lean beef top round steak, trimmed of all fat and cut into 1-inch
- 1 14 1/2-ounce can low-sodium diced tomatoes
- 1 pound button mushrooms, cleaned and thickly sliced
- 7 cups (1.7 l) fat-free low-sodium canned beef broth
- 1 large bay leaf
- 1 pound Swiss chard, coarsely chopped
directions
- 1
Directions:
- 2
Put onion, garlic, carrots, and celery in a 5-quart or larger crockery slow cooker.
- 3
In a large self-sealing plastic bag, combine flour, lemon pepper seasoning and thyme.
- 4
Add beef cubes and toss to coat evenly.
- 5
Place meat on top of the onion mixture.
- 6
Cover the meat with the tomatoes and their juice.
- 7
Top with the mushrooms.
- 8
Pour beef broth into slow cooker.
- 9
Add the bay leaf. Do not stir.
- 10
Cover and cook on LOW for 8 1/2 to 9 1/2 hours or on HIGH for 4 1/4 to 4 3/4 hours.
- 11
Add the chard and stir the soup, removing and discarding the bay leaf.
- 12
Cover and cook on LOW for 30 minutes or on HIGH for 15 minutes.
Source: diabetic-recipes.com
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