Mexican Vegetable-Beef Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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For a no-fuss dinner, take two Chile-Corn Muffins from the freezer, and simmer this spicy vegetable-beef soup on the stove. Ingredients:
1/4 pound ground round |
1 cup frozen mixed vegetables |
3/4 cup peeled, cubed potato |
1 (10-ounce) can diced tomato and green chiles, undrained |
1 teaspoon dried marjoram |
1/4 teaspoon onion powder |
1/4 teaspoon salt-free herb-and-spice blend |
1/8 teaspoon pepper |
1 (13 3/4-ounce) can no-salt-added beef broth |
Directions:
1. Cook ground round in a medium saucepan over medium heat until browned, stirring until it crumbles. Drain and pat dry with paper towels. Wipe drippings from saucepan with a paper towel.
2. Return meat to saucepan. Stir in mixed vegetables and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 30 to 35 minutes or until potato is tender.
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