Beefy Vegetable Soup

Beefy Vegetable Soup

Beef and veggies come together in this one-pot soup – perfect for a hearty dinner.

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Technique Tip
Chop the tomatoes directly in the can with kitchen scissors.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 190
    • Total Fat 3 1/2g
      • (Saturated Fat 1 1/2g,),
    • Sodium 650mg;
    • Total Carbohydrate 21g
      • (Dietary Fiber 5g,
    • Protein 17g;
    Percent Daily Value*:
      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.