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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 8 |
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I start this soup in the morning, and by evening, dinner's ready to go! My family loves all of the hearty vegetable and steak pieces, all smothered in a zesty tomato broth.Cathy Logan, Sparks, Nevada Ingredients:
1 beef flank steak (1-1/2 pounds), cut into 1/2-inch cubes |
1 medium onion, chopped |
1 tablespoon olive oil |
5 medium carrots, thinly sliced |
4 cups shredded cabbage |
4 medium red potatoes, diced |
2 celery ribs, diced |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
2 cans (14-1/2 ounces each) beef broth |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1 tablespoon sugar |
2 teaspoons italian seasoning |
1 teaspoon dried parsley flakes |
Directions:
1. In a large skillet, brown steak and onion in oil; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat is tender. Yield: 8 servings.
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