Southwestern Vegetable Soup
In addition to being a teacher, I'm a graduate student and mother of three. So this quick and easy soup is perfect for my busy schedule. A real plus is that my family loves it!
12-14 ServingsPrep/Total Time: 30 min.
- In a Dutch oven or soup kettle, cook beef and onion over medium heat
- until meat is no longer pink; drain. Add the remaining ingredients;
- bring to a boil. Reduce heat; cover and simmer for 15 minutes.
- Yield: 12-14 servings (3-1/2 quarts).
Nutrition Facts: 1 serving (1 cup) equals 184 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 656 mg sodium, 17 g carbohydrate, 4 g fiber, 15 g protein.