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    CROCKPOT VEGETABLE SOUP - 4 WW Points (B


    Source of Recipe


    Jennifer

    List of Ingredients




    1 1/2 pounds beef stew meat
    1 small bell pepper, chopped (1/2 cup)
    3/4 cup 1-inch pieces green beans
    3/4 cup chopped onion
    2/3 cup uncooked barley
    2/3 cup fresh whole kernel corn
    1 1/2 cups water
    1 teaspoon salt
    1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
    1/4 teaspoon pepper
    2 cans (14 ounces each) beef broth
    2 cans (14 1/2 ounces each) diced tomatoes with garlic, undrained
    1 can (8 ounces) tomato sauce

    Recipe




    Mix all ingredients in 3 1/2- to 6-quart slow cooker. Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until vegetables and barley are tender.

    Makes 10 Servings - Per Serving: Calories 205 (Calories from Fat 70); Fat 8g (Saturated 3g); Cholesterol 40mg; Sodium 900mg; Potassium 600mg; Carbohydrate 19g (Dietary Fiber 4g); Protein 8g -- % Daily Value: Vitamin A 16%; Vitamin C 18%; Vitamin D 4%; Calcium 4%; Iron 16%; Folic Acid 6% -- Diet Exchanges: 1 Starch; 2 Lean Meat; 1 Vegetable -- Weight Watcher Points - 4 Points -- Source: http://www.bettycrocker.com/




 

 

 


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