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Southwest Steak And Potato Soup
5 SmartPoints Per Serving
1 1/2 pounds boneless beef sirloin steak,
cut 1 inch thick
2 medium potatoes, cut into 1-inch pieces
2 cups loose-pack frozen cut green beans
1 small onion, sliced and separated into
1 1/2 cups thick and chunky salsa
1 14 ounce can lower-sodium beef broth
1 teaspoon dried basil, crushed
2 cloves garlic, minced
1/3 cup reduced-fat shredded Monterey
Jack Cheese (optional)
1. Trim fat from meat. Cut meat into 1-inch pieces. Set aside.
2. In a 3-1/2- or 4-quart slow cooker, combine potatoes, green beans, and onion. Add meat. In a
medium bowl, stir together salsa, broth, basil, and garlic. Pour salsa mixture over meat and
vegetable mixture in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. If desired, sprinkle individual servings with cheese.
Makes 6 (1 Cup Servings)
Nutritional Info Per Serving: 214 calories; 4 g fat; 17 g carbs; 28 g protein; 3 g fiber