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Hearty Vegetable Beef Soup

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (2-1/2 quarts)

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

  • Shred beef with two forks; transfer to a Dutch oven. Add the tomatoes, vegetables, water and salt. Bring to a boil.
  • Stir in pasta. Reduce heat; simmer, uncovered, for 15 minutes or until flavors are blended and pasta is tender.
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.

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