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Slow Cooker Beef Stew
Learn how to make this Slow Cooker Beef Stew recipe.
Refreshing Gazpacho
Yield: Makes 4 servings
Ingredients:
2
cups low-sodium tomato juice
1
can (about 14 ounces) fat-free reduced-sodium beef broth
1
can (10-3/4 ounces) reduced-fat condensed tomato soup, undiluted
1-1/2
cups diced peeled cucumbers
1-1/2
cups diced green bell peppers
1
cup shredded carrots
1
cup diced celery
1/2
cup sliced green onions
1/3
cup chopped fresh parsley
2
cloves garlic, minced
1
tablespoon lime juice
2
teaspoons low-sodium Worcestershire sauce
1/2
teaspoon salt (optional)
1/2
teaspoon dried oregano
Fat-free sour cream (optional)
Chopped fresh cilantro (optional)
Preparation:
1.
Combine tomato juice, beef broth, soup, cucumbers, peppers, carrots, celery, green onions, parsley, garlic, lime juice, Worcestershire sauce, salt and oregano in large bowl. Chill at least 2 hours to blend flavors. Top with sour cream and cilantro, if desired.
Nutritional Information:
| Serving Size: 1 bowl gazpacho (1/4 of total recipe) | |
| Sodium | 423 mg |
| Protein | 6 g |
| Fiber | 5 g |
| Carbohydrate | 28 g |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 11 % |
| Calories | 136 |
Dietary Exchange:
| Vegetable | 3 |
| Starch | 1 |
This recipe appears in:
Soups
