Beefy Vegetable Soup

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.


6 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 44 Minutes

Nutritional Information

Calories 237
Fat 7.8 g
Satfat 3.1 g
Protein 19.3 g
Carbohydrate 23.3 g
Cholesterol 49 mg
Iron 3.1 mg
Sodium 620 mg
Caloriesfromfat 30 %
Fiber 6.4 g
Calcium 57 mg


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


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.


Oxmoor House Healthy Eating Collection

January 2008
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