Italian Vegetable Beef Soup
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- 3/4 pound(s) lean Beef 93% lean
- 2 can(s) hunts diced tomatoes
- 3-1/2 cup(s) water
- 1-1/2 bag(s) Frozen Italian style vegetables
- 1/2 cup(s) whole grain medium pasta uncooked
- 2 tablespoon(s) balsamic vinegar
- 4 teaspoon(s) sodium free chicken Bouillon
- 1/2 teaspoon(s) garlic powder
- cook beef in a large sauce pan medium high heat 6 minutes or until crumbled and no longer pink, stirring occasionally; drain, add remaining ingredients.
- Bring soup to a simmer. Reduce heat to medium; cook 10 minutes or until pasta is tender
This recipe is a personal recipe added by Lovebug84 and has not been tested or endorsed by MyRecipes.
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Italian Vegetable Beef Soup Recipe at a Glance
- COURSE: Soups/Stews