Instructions

Put onion, garlic, carrots, and celery in a 5-quart or larger crockery slow cooker.
In a large self-sealing plastic bag, combine flour, lemon-pepper seasoning and thyme. Add beef cubes and toss to coat evenly. Place meat on top of the onion mixture. Cover the meat with the tomatoes and their juice. Top with the mushrooms. Pour beef broth into slow cooker. Add the bay leaf. Do not stir.

Cover and cook on LOW for 8 1/2 to 9 1/2 hours or on HIGH for 4 1/4 to 4 3/4 hours.
Add the chard and stir the soup, removing and discarding the bay leaf. Cover and cook on LOW for 30 minutes or on HIGH for 15 minutes.

To serve, ladle soup into bowls.

Per 1-cup serving: 139 calories (17% calories from fat), 19 g protein, 3 g total fat (1.0 g saturated fat), 9 g carbohydrate, 2 g dietary fiber, 38 mg cholesterol, 158 mg sodium
Exchanges: 2 lean meat, 2 vegetable

The next recipe we present, probably next week, will be vegetarian, I swear.
As Emeril would say, "Bam!" In the words of Julia Child, "Bon appetit!" And from me, enjoy and take care of your health.

For information on what you can do to live a healthier life and to help spread diabetes awareness, visit the American Diabetes Association Web site. And become a Diabetes Advocate — get involved in the cause.

from all facts and opinions

Thanks to Pete Nelson for the inspiration.