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.

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 237
  • Fat: 7.8g
  • Saturated fat: 3.1g
  • Protein: 19.3g
  • Carbohydrate: 23.3g
  • Cholesterol: 49mg
  • Iron: 3.1mg
  • Sodium: 620mg
  • Calories from fat: 30%
  • Fiber: 6.4g
  • Calcium: 57mg

Ingredients

  • 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

Preparation

  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.
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