On a super-busy day, start this soup simmering before leaving home, and it will be ready to serve when dinnertime rolls around.
Ingredients
- 1 pound boneless beef chuck roast, cut into 1-inch pieces
- 1 tbsp cooking oil
- 2 (1½-ounce) cans diced tomatoes, undrained
- 1 cup water
- 3 medium carrots, sliced
- 2 small potatoes, peeled if desired, cut into ½-inch cubes
- 1 cup chopped onion
- 1 tsp salt
- ½ tsp dried thyme, crushed
- ½ cup loose-pack frozen peas, thawed
How to Make It
- In a large skillet, brown meat in hot oil over medium-high heat.
- Transfer meat to a 3½ to 4½ quart slow cooker. Add undrained tomatoes, the water, carrots, potatoes, onion, salt, and thyme to cooker.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 or 5 hours. stir in peas.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 335 kcal Calories from Fat: 72 kcal |
|
% Daily Value*
|
| Total Fat 8 g 23% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
Cholesterol 67 mg 22% |
Sodium 1054 mg 18% |
carbohydrates 35 g 27% |
Dietary Fiber 5 g 13% |
Protein 29 g 58% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
