Beef 'n Veggie Soup with Mozzarella

Serve homemade soup in 30 minutes with ingredients you probably have on hand.

Prep Time: 30 min
Total Time: 30 min
Makes: 8 servings

(29 ratings)

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1	lb lean (at least 80%) ground beef
1	large onion, chopped (1 cup)
2	cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1	can (14.5 oz) diced tomatoes with green pepper, celery and onions (or other variety), undrained
4	cups water
5	teaspoons beef bouillon granules
1 1/2	teaspoons Italian seasoning
1/4	teaspoon pepper
1	cup shredded mozzarella cheese (4 oz)

Serve with...

Cheese-Garlic Biscuits
Total Time: 15 min

1.	In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2.	Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until vegetables are tender.
3.	Sprinkle 2 tablespoons cheese in each of 8 soup bowls; fill bowls with soup.
High Altitude (3500-6500 ft): Increase water to 4 1/2 cups.

Variation

Make this soup your way with what's on hand. Use any frozen veggie, your favorite cheese and the herbs you like best.

Nutrition Information:

1 Serving: Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4 1/2g, Trans Fat 1/2g); Cholesterol 45mg; Sodium 790mg; Total Carbohydrate 13g (Dietary Fiber 3g, Sugars 5g); Protein 15g Percent Daily Value*: Vitamin A 40%; Vitamin C 6%; Calcium 15%; Iron 10% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 2 Medium-Fat Meat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

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