Quick Beef Vegetable Soup Recipe
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 can (15 ounces) tomato sauce
- 1-1/2 cups frozen mixed vegetables, thawed
- 1-1/4 cups frozen corn, thawed
- 1-1/4 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon molasses
- 1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until hot and bubbly. Yield: 4 servings.
1-3/4 cups equals 318 calories, 11 g fat (5 g saturated fat), 56 mg cholesterol, 1,099 mg sodium, 30 g carbohydrate, 5 g fiber, 27 g protein.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.