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Hearty Beef Veggie Soup Recipe

Hearty Beef Veggie Soup Recipe

Here's a slow-cooked meal-in-one just perfect for chilly winter nights. "It's nice to come home to a hearty soup that's ready to eat," writes Colleen Jubl from Dayton, Ohio. "It goes well with a fruit salad and bread."
TOTAL TIME: Prep: 10 min. Cook: 8 hours YIELD:9 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups spicy hot V8 juice
  • 2 cups coleslaw mix
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1 package (10 ounces) frozen corn
  • 1 package (9 ounces) frozen cut green beans
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried basil
  • 1/4 teaspoon pepper

Directions

  • 1. In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • 2. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until heated through. Yield: 9 servings (2-1/4 quarts).

Nutritional Facts

1 cup equals 169 calories, 5 g fat (2 g saturated fat), 18 mg cholesterol, 578 mg sodium, 19 g carbohydrate, 3 g fiber, 14 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.