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Beefy Vegetable Soup

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Beefy Vegetable Soup
  • Prep 15 min
  • Total 45 min
  • Servings 6
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Beef and veggies come together in this one-pot soup – perfect for a hearty dinner.
Updated Apr 22, 2013

Ingredients

  • 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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Chop the tomatoes directly in the can with kitchen scissors.

Nutrition

190 Calories, 3 1/2g Total Fat, 17g Protein, 21g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Total Fat
3 1/2g
0%
Saturated Fat
1 1/2g
0%
Sodium
650mg
0%
Total Carbohydrate
21g
0%
Dietary Fiber
5g
0%
Protein
17g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 2 1/2 Vegetable; 2 Very Lean Meat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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