"I created this chunky soup when looking for something inexpensive and easy to make," recalls Sandra Castillo of Sun Prairie, Wisconsin. The thick and hearty mixture is chock-full of ground beef, potatoes and baby carrots.
INGREDIENTS
* 1 pound ground beef * 6 medium potatoes, peeled and cubed * 1 package (16 ounces) baby carrots * 3 cups water * 2 tablespoons dry onion soup mix * 1 garlic clove, minced * 1 teaspoon Italian seasoning * 1 to 1-1/2 teaspoons salt * 1/4 teaspoon garlic powder * 1/4 teaspoon pepper * 1 can (10-3/4 ounces) condensed tomato soup, undiluted * 1 can (6 ounces) Italian tomato paste
SERVINGS 12 CATEGORY Lower Fat METHOD Slow Cooker PREP 20 min. COOK 300 min. TOTAL 320 min.
DIRECTIONS
In a large skillet, cook beef over medium heat until no longer pink; drain. In a 5-qt. slow cooker, combine the next nine ingredients. Stir in the beef. Cover and cook on high for 4-5 hours. Stir in soup and tomato paste; cover and cook for 1 hour longer or until heated through. Yield: 12 servings.
NUTRITIONAL INFO
Nutritional Analysis: One 1-cup serving (prepared with lean ground beef, 1 teaspoon salt and reduced-fat reduce-sodium tomato soup) equals 180 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 434 mg sodium, 26 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
