Beef and Veggie Soup

  Soups

I adapted this recipe from one I saw in a cookbook in an effort to add more vegetables to our diet. Our two young sons eat this up without hesitation.

Beef and Veggie Soup

Average Rating: 4.5

TOTAL TIME: Prep: 20 min. Cook: 8 hours
YIELD: 10 servings (about 2-1/2 quarts).

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cans (8 ounces each) tomato sauce
  • 2 cans (16 ounces each) kidney beans, rinsed and drained, optional
  • 1 package (10 ounces) frozen corn
  • 1 cup shredded carrots
  • 1 cup chopped green pepper
  • 1 cup chopped sweet red pepper
  • 1 cup chopped fresh tomato
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional: Shredded cheddar cheese, sour cream and tortilla chips

Instructions

  • 1. In a skillet, cook beef and onion over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • 2. Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, beans if desired, vegetables and seasonings. Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally. Serve with cheese, sour cream and chips if desired.

Nutrition Facts

1 cup: 220 calories, 6g fat (2g saturated fat), 28mg cholesterol, 531mg sodium, 27g carbohydrate (5g sugars, 7g fiber), 16g protein.
Diabetic Exchanges:
2 starch, 2 medium-fat meat.

Tags