Hearty Vegetable Beef Soup

Name: Hearty Vegetable Beef Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 8 servings (2-1/2 quarts).

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

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

1. Shred beef with 2 forks; transfer to a Dutch oven. Add the tomatoes, vegetables, water and salt. Bring to a boil.
2. Stir in pasta. Reduce heat; simmer, uncovered, until flavors are blended and pasta is tender, about 15 minutes.

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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