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Southwest Steak And Potato Soup
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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 rings
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)

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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
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