Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 184
  • Fat:
  • 6 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 30 mg
  • Sodium:
  • 332 mg
  • Carbohydrate:
  • 20 g
  • Fiber:
  • 5 g
  • Protein:
  • 14 g

Beefy Vegetable Soup

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. - Teresa King, Chambersburg, Pennsylvania

SERVINGS

8-10

CATEGORY

Soup

METHOD

Slow Cooker

PREP

20 min.

COOK

480 min.

TOTAL

500 min.

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
  • Shredded cheddar cheese, sour cream and tortilla chips, optional

DIRECTIONS

In a skillet, cook beef, onion and the garlic over medium heat until the meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the tomato sauce, beans if desired, vegetables and seasonings; mix well. Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally. Serve with cheese, sour cream and chips if desired. Yield: 8-10 servings (about 2-1/2 quarts). Freeze Beefy Vegetable Soup in serving-size containers for quick, no fuss lunches.

Printed from tasteofhome.com Oct 6, 2008

Copyright Reiman Media Group, Inc © 2008