Hearty Potato Soup

Recipe Courtesy of Southern Living 1998

Ingredients

• 6  potatoes, peeled and cut into 1/2-inch cubes (2 1/2 pounds)
• 2  medium onions, diced
• 2  carrots, thinly sliced
• 2  celery ribs, thinly sliced
• 2  (14 1/2-ounce) cans low-sodium fat-free chicken broth
• 1  teaspoon  dried basil
• 1  teaspoon  salt
• 1/2  teaspoon  pepper
• 1/4  cup  all-purpose flour
• 1 1/2  cups  fat-free half-and-half
• Italian Bread Bowls

Preparation

Combine first 8 ingredients in a 4 1/2-quart slow cooker.

Cook, covered, at HIGH 3 hours or until vegetables are tender.

Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Serve in Italian Bread Bowls, and garnish, if desired.

Nutritional Information

Calories:

207

Fat:

0.3g

Cholesterol:

0.0mg

Sodium:

365mg

• 
  

Cuban Braised Beef and Peppers

 

Recipe courtesy of Real Simple December 2009

1 28 oz can diced tomatoes, drained
2 red bell peppers, sliced 1/2 in thick
1 onion, cut into 8 wedges
2 tsp dried oregano
1 tsp ground cumin
Salt and pepper
1 1/2 lbs flank steak, cut crosswise into thirds
1 cup long greain white rice
1 avocado, sliced
fresh cilantro leaves

In a 5 to 6 qt slow cooker, combine the tomatoes, peppers, onion, oregano, cumin 1 1/2 tsp each salt and pepper.  Nestle steak among the vegetables.  Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low 7 to 8 hours.

Twenty five minutes before serving, cook the rice according to package directions.

Using two forks, shred the beef and mix it into the cooking liquid.  Serve with the rice and top with the avocado and cilantro.