Beef Vegetable Soup

Real prep time: 30 minutes
Cook time: 5 minutes plus 8-10 hours
Serves: 4
Side dish suggestions: dinner rolls, fruit salad

Supplies:

• Slow cooker or large soup pot
• Skillet

From the freezer:

• 1# stew meat
• 1 c cut green beans (do not thaw)

From the pantry:

• 1 box (or 2 cans) beef broth
• 1/2 onion
• 3 medium yukon gold potatoes
• 1 small can V8 juice, optional (nutrient bonus!)

Fresh:

• 2 carrots
• 2 tsp oregano, divided
• 2 tsp salt, divided
• 1/2 tsp pepper

Preparation:

1. Up to one day in advance: chop onion, potatoes, and carrot. Toss stew meat with 1 tsp salt and 1 tsp oregano. Brown on all sides. Set vegetables and meat aside until ready to cook.
2. In a slow cooker, add meat, chopped vegetables, remaining spices, V8, and beef broth. Set for 8 to 10 hours on low.
3. With at least ten minutes remaining before you are ready to serve the soup, add the green beans. Stir and let heat through before serving.

Approx. calories: 350 per serving