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Beef and Veggie Soup with Mozzarella

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Beef and Veggie Soup with Mozzarella
  • Prep 30 min
  • Total 30 min
  • Servings 8
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Serve homemade soup in 30 minutes with ingredients you probably have on hand.
Updated Sep 14, 2015

Ingredients

  • 1 lb lean (at least 80%) ground beef
  • 1 large onion, chopped (1 cup)
  • 2 cups 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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make this soup your way with what's on hand. Use any frozen veggie, your favorite cheese and the herbs you like best.

Nutrition

200 Calories, 9g Total Fat, 15g Protein, 13g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
4 1/2g
21%
Trans Fat
1/2g
Cholesterol
45mg
14%
Sodium
790mg
33%
Potassium
320mg
9%
Total Carbohydrate
13g
4%
Dietary Fiber
3g
11%
Sugars
5g
Protein
15g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
10%
10%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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