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Beefy Vegetable Soup

Prep time 7 mins
Cook time 44 mins
Yield 6 servings (serving size: 1 1/2 cups)
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

Nutrition 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

How to Make It

  1. 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.

  2. . 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