Beef, Beet and Cabbage Soup (Crock Pot and Ww)
My husband loved this and it is only 4 pts/serving. I used 2 yellow and 2 red beets -- but if I can find them I may try it with only yellow beets next time to cut down on the redness of the soup. Recipe source: WW Momentum Cookbook
Ingredients
8 serv.- olive oil↗2 teaspoons
- lb chuck or 1 lb stewing beef, cut into pieces↗1 lb
- onion, thinly sliced↗1
- beets, trimmed, peeled and diced↗4
- carrots, sliced↗3
- cabbage, sliced↗1 cup
- tomatoes, chopped↗1 can
(14 1/2 ounce)
- salt↗1⁄2 teaspoon
- pepper↗1⁄4 teaspoon
- bay leaf↗1
- beef broth↗8 cups
(I used 1 can chicken broth and 1 can beef broth)
Step-by-step instructions
- 1
In a large skillet over medium high heat heat the oil and then add the beef, cooking until browned (10 minutes). Transfer beef to slow cooker.
- 2
Add onions to skillet and cook until softened (5 minutes). Transfer to slow cooker with the remainder of the ingredients.
- 3
Cover and cook on low for 8-10 hours.
- 4
Remove bay leaf and serve.
Source: food.com
Original recipe ↗
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