Beef 'n Veggie Soup with Mozzarella

 

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)

• 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.