Beef and Veggie Soup with Mozzarella

Beef and Veggie Soup with Mozzarella

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

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

8

servings

1
lb lean (at least 80%) ground beef
1
large onion, chopped (1 cup)
2
cups Green Giant™ 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)
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 (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*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.