Beef and veggies come together in this one-pot soup – perfect for a hearty dinner.
Beefy Vegetable Soup
- Prep Time 15 min
- Total 45 min
- Servings 6
- Ingredients 7
Ingredients
- 1 lb ground beef sirloin
- 1 cup chopped green bell pepper
- 2 cans (14.5 oz each) Mexican-style stewed tomatoes with jalapeño peppers, garlic and onion, undrained, chopped
- 1 can (8 oz) no-salt-added tomato sauce
- 3/4 cup fat-free beef broth
- 1 bag (16 oz) frozen stew vegetables
- 1/8 teaspoon salt
Make With
Progresso Broth
Instructions
-
Step1In 4-quart Dutch oven, cook beef and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
-
Step2Add tomatoes, tomato sauce and broth; heat to boiling. Stir in vegetables and salt. Reduce heat. Cover; simmer 30 minutes or until vegetables are tender.
Nutrition
190
Calories
3 1/2g
Total Fat
17g
Protein
21g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 190
- Total Fat
- 3 1/2g
- 0%
- Saturated Fat
- 1 1/2g
- 0%
- Sodium
- 650mg
- 0%
- Total Carbohydrate
- 21g
- 0%
- Dietary Fiber
- 5g
- 0%
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 2 1/2 Vegetable; 2 Very Lean Meat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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