Beefy Vegetable Soup

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

  • 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
  • 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.
  • 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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