tried a new crock-pot recipe today. 

Vegetable Beef Soup (Makes 8 servings)  taken from “Fix-it and Forget-it Lightly cookbook”

(yes, i know it’s summer….maybe it isn’t the season for soup….but it’s good and low-calorie!!!)

great because you can stick it in the pot and forget about it all day, while you enjoy the sunshine! 


  • 1 lb. extra-lean ground beef
  • 4 cups water
  • 1 lb. potatoes, pared & chopped  (i only used 3-4 potatoes)
  • 1 medium-sized onion, chopped (i only used about 1/5 of the onion)
  • 2 (4 oz.) cans mushroom pieces, drained
  • 1 envelope dry low-sodium onion soup mix
  • 16 oz. jar low-sodium chunky salsa (don’t let the salsa scare you…my son hates salsa, but liked the soup)
  • 2 medium-sized carrots, chopped (i used more than that)


  1. Brown ground beef in non-stick skillet.  (i prefer to do it in the microwave and then use a slotted spoon to transfer the meat into the crock-pot so that the grease drains)
  2. Combine all ingredients in slow cooker, (crock-pot).
  3. Cover.  Cook on low 8 hours or on high 4.

Nutrition Facts per serving (1/8):

  • 200 calories, 5 g total fat, 2 g sat. fat, 0g trans fat, 20 mg cholesterol, 1230mg sodium, 22g carbs, 3g fiber, 5g sugar, 14g protein, 80% vitamin A, 10% vitamin C, 4% calcium, 10% iron.

This recipe is peanut-free.

Give it a try!!!!

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