Italian Vegetable Beef Soup

Very low in Calories

Yield: 4 servings ( Serving Size: 2 cups )
Community Recipe from


  • 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


  1. 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.

  2. Bring soup to a simmer. Reduce heat to medium; cook 10 minutes or until pasta is tender
January 2012

This recipe is a personal recipe added by Lovebug84 and has not been tested or endorsed by MyRecipes.

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