BEEFY VEGETABLE SOUP

Ingredients

1 1/2 pounds beef stew meat
1 tablespoon cooking oil
3 cups sliced fresh mushrooms (8oz)
1 cup frozen baby lima beans
1 cup chopped onion (2 medium)
1 1/2 tspn ground chipotle chile pepper or chili powder
1 teaspoon dried oregano, crushed
1/4 tsp salt
2 14-ounce cans reduced-sodium beef broth
1 cup water
1 tblspn cornstarch
1 tblspn cold water

Cooking Instructions

1. Trim fat from meat. Cut meat into 1/2 inch pieces. In a large nonstick skillet brown meat, half at a time, in hot oil over medium heat. Drain fat.
2 In a 3 1/2-or-4-quart slow cooker layer mushrooms, lima beans and onions. Add meat, chipotle pepper, oregano, and salt. Pour beef broth and the 1 cup water over all.
3 Cover and cook on low-heat setting for 9 -10 hours or on high-heat setting for 4 1/2-5 hours.
4 If using low-heat setting, turn to high-heat setting. In a small bowl combine cornstarch and water. Stir into mixture in cooker. Cover and cook about 15 minutes more or until slightly thickened.

Servings Per Recipe: 6

• Cholestoral 67mg
• Sodium 537mg
• Carbohydrates 13g
• Protein 29g
• Exchanges 1 vegetable
• 1/2 starch
• 3 1/2 lean meat