Beef Vegetable Soup (3 points)

***CROCK POT RECIPE***

1 pound lean ground beef
1 med. onion, chopped
2 cloves garlic, minced
4 cups picante V8 Juice (I used V8 Hot and spicy and it was too hot and spicy)
2 c. cole slaw mix
1 can (14-1/2 oz.) Italian stewed tomatoes
1 package (10 oz.) frozen corn
1 package (9 oz.) frozen cut green beans
2 Tbsp. Worcestershire sauce
1 tsp. dried basil
1/4 tsp. pepper

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients. Cover and cook on high for 4-5 hours or until heated through.

I serve this with cornbread. I use an egg in my cornbread, but I use non-fat buttermilk, and I don't add oil or butter to the batter. I think it's 2 points per wedge.

1 cup = 169 cal, 5 g. fat, 18 mg. cholesterol, 578 mg. sodium, 3 g. fiber, 14 g. protein, 19 g. carbs.