Easy Vegetable-Beef Soup

  • Prep 15 min
  • Total 45 min
  • Servings 6

Ingredients

  • 1 tablespoon vegetable oil
  • 1 lb ground beef (at least 80% lean)
  • 1 cup chopped onions
  • 5 cloves garlic, finely chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 3 cups Progresso™ beef-flavored broth (from 32-oz carton)
  • 1 bag (16 oz) frozen mixed vegetables
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 can (8 oz) tomato sauce

Steps

  • 1
    In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and garlic. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • 2
    Stir remaining ingredients into beef mixture in Dutch oven. Heat to boiling over high heat; reduce heat. Cover; simmer 20 minutes, stirring occasionally, until hot. Ladle soup into 6 bowls.

  • This Easy Vegetable-Beef Soup recipe is great for quick grown-up brown bag lunches. Freeze in small microwaveable containers so you can slip one into a lunch bag and reheat it at mealtime.
  • Switch up this easy vegetable and beef soup by subbing in other ground meats like pork, lamb or bison; all are simple to cook and make a satisfying broth.
  • Stir a few cups of cooked small pasta or other grains into your simple vegetable beef soup when it’s done.

Nutrition Facts

Serving Size: About 1 1/2 cups
Calories
250
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
770mg
32%
Potassium
570mg
16%
Total Carbohydrate
20g
7%
Dietary Fiber
5g
19%
Sugars
7g
Protein
17g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 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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