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Prep Time: 7 Minutes Cook Time: 44 Minutes |
Ready In: 51 Minutes Servings: 6 |
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When the weather turns cold and blustery, there's nothing more cozy than a bowl of steaming vegetable soup—especially one that takes only 7 minutes to assemble. You can chop the tomatoes directly in the can with kitchen shears. Ingredients:
1 pound ground sirloin |
1 cup chopped green bell pepper (about 1 medium) |
2 (14.5-ounce) cans mexican style stewed tomatoes with jalapeño peppers and spices, un-drained and chopped |
1 (8-ounce) can no-salt-added tomato sauce |
3/4 cup fat-free, less-sodium beef broth |
1 (16-ounce) package frozen soup vegetables |
1/8 teaspoon salt |
Directions:
1. Combine beef and bell pepper in a large Dutch oven; cook over medium-high heat until beef is browned, stirring to crumble beef. Drain, if necessary.
2. Add tomatoes, tomato sauce, and broth to pan; bring to a boil. Add vegetables and salt; cover, reduce heat, and simmer 30 minutes or until vegetables are tender.
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