Texas Beef Soup

Recipe By: Kim Richard
Serving Size: 6

2 tablespoons olive oil
1 pound lean beef stew meat
1 tablespoon seasoning salt or to taste
1/2 teaspoon ground black pepper
1 small finely chopped onion
1/2 finely chopped green bell pepper
2 1/2 cups beef broth
1 (15 oz) can mixed vegetables
1 (11.5 fl oz) can spicy vegetable juice cocktail

Heat the olive oil in a large heavy skillet. Season the stew meat with
seasoning salt and pepper. Cook meat in the oil along with onion and
bell pepper until browned. Transfer to a slow cooker, and stir in the beef
broth. Cook on Low for 6 to 8 hours, or until meat is tender. During the
last 30 minutes, stir in the mixed vegetables and vegetable juice
cocktail.

Calories: 307; Fat: 19g; Cholesterol: 66mg; Sodium: 1144mg; Carbs: 9.5g;
Fiber: 3.4g; Protein: 23.5g.

Source:"Allrecipes"


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Per Serving (excluding unknown items): 97 Calories; 5g Fat (43.2% calories
from fat); 6g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
692mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable;
1 Fat.

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