Vegetable-Beef Soup

• 1.1 ounces all-purpose flour (about 1/4 cup)
• 1 1/2 pounds lean top round steak, cut into 1-inch cubes
• 2 teaspoons spicy herb blend
• 2 (16-ounce) packages frozen gumbo vegetables mix
• 1 (10-ounce) package frozen chopped onion
• 2 (14.5-ounce) cans diced tomatoes with garlic, undrained
• 2 (14.5-ounce) cans fat-free, lower-sodium beef broth
• 1 tablespoon minced garlic
• 1 tablespoon lower-sodium Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

1. Place flour in a large zip-top plastic bag; add steak cubes. Seal and shake to coat. Remove steak from bag; set aside.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add steak, and cook until browned on all sides.
3. Place steak and remaining ingredients in a 4-quart electric slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour.
4. Reduce heat to low; cook 6 hours or until meat is done and vegetables are tender.
5. This recipe has been retested for
6. , 2012
7. MyRecipes is working with
8. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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flour, lean top, frozen gumbo vegetables, onion, tomatoes, beef broth, garlic, lower, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/vegetable-beef-soup-0 (may not work)