Beef, Beet and Cabbage Soup (Crock Pot and Ww) |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 8 |
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My husband loved this and it is only 4 pts/serving. I used 2 yellow and 2 red beets - but if I can find them I may try it with only yellow beets next time to cut down on the redness of the soup. Recipe source: WW Momentum Cookbook Ingredients:
2 teaspoons olive oil |
1 lb chuck or 1 lb stewing beef, cut into pieces |
1 onion, thinly sliced |
4 beets, trimmed, peeled and diced |
3 carrots, sliced |
1 cup cabbage, sliced |
1 (14 1/2 ounce) can tomatoes, chopped |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 bay leaf |
8 cups beef broth (i used 1 can chicken broth and 1 can beef broth) |
Directions:
1. In a large skillet over medium high heat heat the oil and then add the beef, cooking until browned (10 minutes). Transfer beef to slow cooker.
2. Add onions to skillet and cook until softened (5 minutes). Transfer to slow cooker with the remainder of the ingredients.
3. Cover and cook on low for 8-10 hours.
4. Remove bay leaf and serve.
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