Beefy Vegetable Soup

Beef and veggies come together in this hearty soup – perfect for dinner.

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  • prep time 15 min
  • total time 45 min
  • ingredients 7
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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Expert Tips

Chop the tomatoes directly in the can with kitchen scissors.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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