rivercrow

Recipe number two from Fix-It and Forget-It Lightly by Phyllis Pellman Good.

“Hearty Vegetable Soup” appears on on page 131. As usual, I changed the recipe. I didn’t use shortening when I browned the meat, nor did I add the suggested amount of salt. I doubled all of the frozen veggies and added a third again to most of the fresh veggies, just so I could use up the ingredients. I also added about .5 cup alphabet noodles when I added the peas. No picture this time–it’s already in the fridge. We each had a bowl too; I added basil to mine and liked it better. (I like basil.)

I’ll make this one again and substitute low-sodium V-8 for the water.

I’d definitely recommend this cookbook. I have two others by her as well and like them. They do come in plastic spiral combs for easier reading; I’d suggest getting that binding if possible.

Makes 8 servings.
(Ideal slow-cooker size: 5-quart)
1-1.5 lbs beef chuck, well-trimmed of fat and cut in .5 inch cubes
2 Tbs shortening
1 tsp salt
.25 tsp pepper
3 cups potatoes, cubed
2 cups carrots, sliced
2 cups low-sodium stewed tomatoes
.5 cup celery, chopped
.5 cup onions, diced
.5 cup frozen corn
.5 cup frozen cut green beans
.5 cup frozen peas

1. Brown meat in shortening in skillet. Add salt and pepper.
2. Place all ingredients except peas in slow cooker.
3. Add enough water to cover all ingredients.
4. Cover. Cook on high for 6.5-7 hours.
5. One half-hour before the end of the cooking time, stir in the peas.

Per serving as written (not with my amendments):

• 210 calories (60 calories from fat)
• 7g total fat (2g saturated, 1g trans)
• 35mg cholesterol
• 350mg sodium
• 22g total carbohydrate (5g fiber, 7g sugar)
• 15g protein
• 100%DV vitamin A
• 20%DV vitamin C
• 4%DV calcium
• 15%DV iron

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