Hearty Vegetable Beef Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings (2-1/2 quarts).
This soup is packed with flavor. Thanks to convenience products, it’s perfect for a weeknight supper, but it would also make a tasty lunch some snowy Saturday. —Joanne Meehan, Shippensburg, Pennsylvania
Ingredients
-
1 package (17 ounces) refrigerated beef roast au jus
-
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
-
1 package (16 ounces) frozen mixed vegetables
-
5-1/2 cups water
-
1/4 teaspoon salt
-
1-1/2 cups uncooked mini penne pasta
Directions
-
1.
Shred beef with 2 forks; transfer to a Dutch oven. Add the tomatoes, vegetables, water and salt. Bring to a boil.
-
2.
Stir in pasta. Reduce heat; simmer, uncovered, until flavors are blended and pasta is tender, about 15 minutes.
Nutrition Facts
1-1/3 cups: 238 calories, 5g fat (2g saturated fat), 37mg cholesterol, 705mg sodium, 33g carbohydrate (9g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.
© 2024 RDA Enthusiast Brands, LLC