"This zesty ground beef and vegetable soup is flavorful and fast to fix," reports Lynnette Davis of Tullahoma, Tennessee. "It makes a complete meal when served with warm corn bread, sourdough bread or French bread."
- 1 pound lean ground beef (90% lean)
- 1 cup chopped onion
- 1 jar (24 ounces) meatless pasta sauce
- 3-1/2 cups water
- 1 package (16 ounces) frozen mixed vegetables
- 1 can (10 ounces) diced tomatoes and green chilies
- 1 cup sliced celery
- 1 teaspoon beef bouillon granules
- 1 teaspoon pepper
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender. Yield: 8 servings (3 quarts).
Originally published as Spicy Beef Vegetable Stew in Quick Cooking September/October 1999, p35
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Reviewed Oct. 25, 2011
"Easy and quick to make with good flavor. I've been making it since the recipe came out in 1999."