Crock-Pot vegetable soup

Preparation time: 15 minutes
Cooking time: 4 hours

2 bags (16 ounces each) frozen mixed vegetables
1 can (28 ounces) Italian-style crushed tomatoes
1 pound lean stew beef, cut into bite-size pieces
1 envelope (1 ounce) dry onion soup mix
2 cubes reduced-sodium beef bouillon
1 1/2 cups water

Place all ingredients in a Crock-Pot and stir to combine. Cover and cook on high for 4 hours. Stir once halfway through, being careful to stir and replace the lid quickly to prevent heat loss.

Yield: 10 1/2 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
Calories: 167
Carbohydrate: 15 g
Protein: 20 g
Fat: 3 g
Saturated fat: 1 g
Sodium: 328 mg
Fiber: 2 g
Exchanges per serving: 3 vegetable, 2 lean meat
Carbohydrate choices: 1

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Source: http://diabetesselfmanagement.com