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Beef and Veggie Soup with Mozzarella

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By Betty Crocker Kitchens
Updated Sep 14, 2015
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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
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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

  • Step 
    1
    In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • Step 
    2
    Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until vegetables are tender.
  • Step 
    3
    Sprinkle 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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