BEEF, BEET AND CABBAGE SOUP (CROCK POT AND WW)

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Beef, Beet and Cabbage Soup (Crock Pot and Ww) image

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

Provided by ellie_

Categories     Vegetable

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1 lb chuck or 1 lb stewing beef, cut into pieces
1 onion, thinly sliced
4 beets, trimmed, peeled and diced
3 carrots, sliced
1 cup cabbage, sliced
1 (14 1/2 ounce) can tomatoes, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
8 cups beef broth (I used 1 can chicken broth and 1 can beef broth)

Steps:

  • 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.
  • Add onions to skillet and cook until softened (5 minutes). Transfer to slow cooker with the remainder of the ingredients.
  • Cover and cook on low for 8-10 hours.
  • Remove bay leaf and serve.

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