Save on Pinterest

Beef and Veggie Soup

Total Time

Prep: 20 min. Cook: 8 hours

Makes

10 servings (about 2-1/2 quarts)

I adapted this recipe from one I saw in a cookbook in an effort to add more vegetables to our diet. Our two young sons eat this up without hesitation. —Teresa King, Chambersburg, Pennsylvania
Beef and Veggie Soup Recipe photo by Taste of Home

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cans (8 ounces each) tomato sauce
  • 2 cans (16 ounces each) kidney beans, rinsed and drained, optional
  • 1 package (10 ounces) frozen corn
  • 1 cup shredded carrots
  • 1 cup chopped green pepper
  • 1 cup chopped sweet red pepper
  • 1 cup chopped fresh tomato
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional: Shredded cheddar cheese, sour cream and tortilla chips

Directions

  1. In a skillet, cook beef and onion over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, beans if desired, vegetables and seasonings. Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally. Serve with cheese, sour cream and chips if desired.

Nutrition Facts

1 cup: 220 calories, 6g fat (2g saturated fat), 28mg cholesterol, 531mg sodium, 27g carbohydrate (5g sugars, 7g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.

Recommended Video