Mexi-Stroni Soup  Recipe
Mexi-Stroni Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
If you're a fan of classic minestrone but love bold Mexican flavors, this soup's for you! It's pumped up with spices, veggies, and pasta for a fill-you-up bowl of fun. —Darlene Island, Lakewood, Washington
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 7-1/2 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 7-1/2 hours

Ingredients

  • 1-1/2 pounds beef stew meat (1-inch pieces)
  • 1-1/2 cups shredded carrots
  • 1/2 cup chopped onion
  • 1 jalapeno pepper, seeded and minced, optional
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 3/4 teaspoon seasoned salt
  • 1/2 teaspoon Italian seasoning
  • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
  • 2 cups spicy hot V8 juice
  • 1 carton (32 ounces) reduced-sodium beef broth
  • 1 medium zucchini, halved and thinly sliced
  • 2 cups finely shredded cabbage
  • 2 celery ribs, thinly sliced
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup small pasta shells
  • 1/4 cup chopped fresh cilantro

Directions

Place first 11 ingredients in a 6- or 7-qt. slow cooker. Cook, covered, on low until meat is tender, 7-9 hours.
Stir in remaining ingredients. Cook, covered, on high until vegetables are tender, 30-45 minutes, stirring occasionally. Yield: 10 servings (3-3/4 quarts).

Test Kitchen tips
  • The V8 and diced tomatoes with green chilies add nice heat. If you like it spicier still, go ahead and add the optional jalapeno.
  • Elbow macaroni can be used in place of small shell pasta.
  • Originally published as Mexi-Stroni Soup in Simple & Delicious April/May 2018

    Nutritional Facts

    1-1/2 cups: 249 calories, 5g fat (2g saturated fat), 44mg cholesterol, 816mg sodium, 29g carbohydrate (5g sugars, 6g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

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    • 1-1/2 pounds beef stew meat (1-inch pieces)
    • 1-1/2 cups shredded carrots
    • 1/2 cup chopped onion
    • 1 jalapeno pepper, seeded and minced, optional
    • 1 teaspoon ground cumin
    • 1 teaspoon chili powder
    • 3/4 teaspoon seasoned salt
    • 1/2 teaspoon Italian seasoning
    • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
    • 2 cups spicy hot V8 juice
    • 1 carton (32 ounces) reduced-sodium beef broth
    • 1 medium zucchini, halved and thinly sliced
    • 2 cups finely shredded cabbage
    • 2 celery ribs, thinly sliced
    • 1 can (16 ounces) kidney beans, rinsed and drained
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 cup small pasta shells
    • 1/4 cup chopped fresh cilantro
    1. Place first 11 ingredients in a 6- or 7-qt. slow cooker. Cook, covered, on low until meat is tender, 7-9 hours.
    2. Stir in remaining ingredients. Cook, covered, on high until vegetables are tender, 30-45 minutes, stirring occasionally. Yield: 10 servings (3-3/4 quarts).

    Test Kitchen tips
  • The V8 and diced tomatoes with green chilies add nice heat. If you like it spicier still, go ahead and add the optional jalapeno.
  • Elbow macaroni can be used in place of small shell pasta.
  • Originally published as Mexi-Stroni Soup in Simple & Delicious April/May 2018

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