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Beefy Vegetable Soup
lb ground beef sirloin
cup chopped green bell pepper
cans (14.5 oz each) Mexican-style stewed tomatoes with jalapeño peppers, garlic and onion, undrained, chopped
can (8 oz) no-salt-added tomato sauce
cup fat-free beef broth
bag (16 oz) frozen stew vegetables
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.
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.
Chop the tomatoes directly in the can with kitchen scissors.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Starch; 2 1/2 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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