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2 Tb olive oil
2 lbs lean beef stew meat
1 medium yellow onion, peeled & thinly sliced
1/2 green bell pepper, trimmed & thinly sliced
1/2 tsp cayenne
2 carrots, trimmed, peeled & diced
1 medium potato, peeled & cubed
2-1/2 C low-fat low-sodium beef broth
1/2 C frozen peas
12 oz spicy vegetable juice cocktail

1. Heat the olive oil in a heavy-bottomed skillet. Add beef, onion and bell pepper. Sauté until meat is browned on all sides.
2. Transfer beef mixture to slow cooker. Add cayenne, carrots, potato and beef broth.
3. Cook on high for 3 to 5 hours (or on low for 6 to 8 hours).
4. About 30 minutes before it's done, add the frozen peas and vegetable juice cocktail, stirring to mix evenly.

Serves 6 to 8.

Note: This recipe is tweaked from Texas Beef Soup by Kim Richard at allrecipes.com.

Note: The vegetable juice cocktail adds a lot of salt, so I dropped all the other possible sources of salt that I could. A low-salt variety is available, but not a low-salt spicy variety.