Taste of Home
Spicy Beef Vegetable Stew
TOTAL TIME: Prep: 10 min. Cook: 8 hours
YIELD: 8 servings (3 quarts).
This zesty ground beef and vegetable soup is flavorful and fast to fix. It makes a complete meal when served with warm cornbread, sourdough bread or French bread if you enjoy a supper with a side. —Lynnette Davis, Tullahoma, Tennessee
Ingredients
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1 pound lean ground beef (90% lean)
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1 cup chopped onion
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1 jar (24 ounces) meatless pasta sauce
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3-1/2 cups water
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1 package (16 ounces) frozen mixed vegetables
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1 can (10 ounces) diced tomatoes and green chiles
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1 cup sliced celery
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1 teaspoon beef bouillon granules
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1 teaspoon pepper
Directions
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1.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain.
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2.
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.
Nutrition Facts
1-1/2 cups: 177 calories, 5g fat (2g saturated fat), 35mg cholesterol, 675mg sodium, 19g carbohydrate (8g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 2 meat, 1 starch.
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