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Beefy Vegetable Soup

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  • 15 min prep time
  • 45 min total time
  • 7 ingredients
  • 6 servings
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Beef and veggies come together in this hearty soup – perfect for dinner.

Ingredients

1
lb ground beef sirloin
1
cup chopped green bell pepper
2
cans (14.5 oz each) Mexican-style stewed tomatoes with jalapeño peppers, garlic and onion, undrained, chopped
1
can (8 oz) no-salt-added tomato sauce
3/4
cup fat-free beef broth
1
bag (16 oz) frozen stew vegetables
1/8
teaspoon salt

Steps

  • 1 In 4-quart Dutch oven, cook beef and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • 2 Add tomatoes, tomato sauce and broth; heat to boiling. Stir in vegetables and salt. Reduce heat. Cover; simmer 30 minutes or until vegetables are tender.
  • 1 In 4-quart Dutch oven, cook beef and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • 2 Add tomatoes, tomato sauce and broth; heat to boiling. Stir in vegetables and salt. Reduce heat. Cover; simmer 30 minutes or until vegetables are tender.

Expert Tips

Chop the tomatoes directly in the can with kitchen scissors.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
% Daily Value
Total Fat
3 1/2g
0%
Saturated Fat
1 1/2g
0%
Sodium
650mg
0%
Total Carbohydrate
21g
0%
Dietary Fiber
5g
0%
Protein
17g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 2 1/2 Vegetable; 2 Very Lean Meat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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