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Vegetable-Beef Soup

Prep time 5 mins
Cook time 25 mins
Yield 6 (2-cup) servings.

Ingredients

  • 1 pound lean beef tips
  • 2 (14 1/4-ounce) cans no-salt-added beef broth
  • 2 (14 1/2-ounce) cans no-salt-added stewed tomatoes, undrained
  • 2 (16-ounce) packages frozen mixed vegetables
  • 1 cup frozen whole-kernel corn
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Nutrition Information

  • calories 286
  • caloriesfromfat 12 %
  • fat 3.8 g
  • satfat 1.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25 g
  • carbohydrate 37.2 g
  • fiber 7.6 g
  • cholesterol 43 mg
  • iron 0.0 mg
  • sodium 378 mg
  • calcium 0.0 mg

How to Make It

  1. Brown beef in a Dutch oven over medium-high heat, stirring frequently. Add broth and remaining ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 20 minutes.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook