Serve homemade soup in 30 minutes with ingredients you probably have on hand.
Beef and Veggie Soup with Mozzarella
- Prep Time 30 min
- Total 30 min
- Servings 8
- Ingredients 9
Ingredients
- 1 lb lean (at least 80%) ground beef
- 1 large onion, chopped (1 cup)
- 2 cups frozen mixed vegetables
- 1 can (14.5 oz) diced tomatoes with green pepper, celery and onions (or other variety), undrained
- 4 cups water
- 5 teaspoons beef bouillon granules
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon pepper
- 1 cup shredded mozzarella cheese (4 oz)
Instructions
-
Step1In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
-
Step2Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until vegetables are tender.
-
Step3Sprinkle 2 tablespoons cheese in each of 8 soup bowls; fill bowls with soup.
Nutrition
200
Calories
9g
Total Fat
15g
Protein
13g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 200
- Calories from Fat
- 80
- Total Fat
- 9g
- 14%
- Saturated Fat
- 4 1/2g
- 21%
- Trans Fat
- 1/2g
- Cholesterol
- 45mg
- 14%
- Sodium
- 790mg
- 33%
- Potassium
- 320mg
- 9%
- Total Carbohydrate
- 13g
- 4%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 5g
- Protein
- 15g
% Daily Value*:
- Vitamin A
- 40%
- 40%
- Vitamin C
- 6%
- 6%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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