When the weather turns cold and blustery, there's nothing more cozy than a bowl of steaming vegetable soup—especially one that takes only 7 minutes to assemble. You can chop the tomatoes directly in the can with kitchen shears.
1 pound ground sirloin
1 cup chopped green bell pepper (about 1 medium)
2 (14.5-ounce) cans Mexican style stewed tomatoes with jalapeño peppers and spices, un-drained and chopped
1 (8-ounce) can no-salt-added tomato sauce
3/4 cup fat-free, less-sodium beef broth
1 (16-ounce) package frozen soup vegetables
1/8 teaspoon salt
How to Make It
Combine beef and bell pepper in a large Dutch oven; cook over medium-high heat until beef is browned, stirring to crumble beef. Drain, if necessary.
. Add tomatoes, tomato sauce, and broth to pan; bring to a boil. Add vegetables and salt; cover, reduce heat, and simmer 30 minutes or until vegetables are tender.