Vegetable-beef soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef shanks, |
| 3 | cups | Water |
| 1 | teaspoon | Salt |
| 4 | Whole pepper corns | |
| 1 | can | Tomatoes |
| 3 | Beef bouillon cubes | |
| 2 | Carrots sliced | |
| 1 | pack | Frozen vegetab1es, |
| 3 | Stalks celery with tops | |
| 2 | mediums | Onions, diced |
| 2 | mediums | Potatoes diced |
Directions
RIVAL CROCK-POT COOK BOOK
Put all ingredients in CROCK-POT. Cover and cook on Low 12 to 24 hours (High: 4 to 6hours. *May be added during last 2 hours of cooking Submitted By FRAN MCGEE MSG#: 1801 Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes From: Dale Shipp Date: 03-09-94 The Lunatic Fringe Bbs (978) F-Inter Co Submitted By SYLVIA STEIGER On 12-11-95