- 1 Â½ lb. Flank steak cut into Â½ in. cubes
1 med. Onion, chopped
1 tblsp olive oil
5 med. Carrots, thinly sliced
4C shredded cabbage
4 med. Red potatoes, diced
2 celery ribs, diced
2 14 Â½ oz. Cans diced tomatoes, undrained
2 10 Â¾ oz. Cans beef broth
1 tblsp sugar
2 tsp Italian seasoning
1 tsp dried parsley flakes
In large skillet, brown steak and onion in oil, drain. Transfer to a 5 qt.
slow cooker. Stir in the remaining ingredients. Cover and cook on low for
8-10 hours or until meat is tender.
Yield: 8 servings.
Nutrition Facts: 1 Â¾ C prepared w/reduced sodium broth and reduced fat and
sodium tomato soup equals 279 Cal, 9g fat (3 sat fat), 37 mg cholesterol,
501 mg sodium, 31g carbohydrate, 6g fiber, 18g protein.
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