2 servings.

For a no-fuss dinner, take two Chile-Corn Muffins from the freezer, and simmer this spicy vegetable-beef soup on the stove.

How to Make It

Step 1

Cook ground round in a medium saucepan over medium heat until browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from saucepan with a paper towel.

Step 2

Return meat to saucepan. Stir in mixed vegetables and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 30 to 35 minutes or until potato is tender.

Cooking Light Light Cooking for Two

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