Mexi-Stroni Soup

Total Time

Prep: 25 min. Cook: 7-1/2 hours


10 servings (3-3/4 quarts)

Updated: Dec. 05, 2023
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 filling bowl of fun. —Darlene Island, Lakewood, Washington


  • 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 chiles, 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.
    Stir in zucchini, cabbage, celery, beans and pasta. Cook, covered, on high until vegetables and pasta are tender, 30-45 minutes, stirring occasionally. Stir in cilantro.

Test Kitchen tips
  • The V8 and diced tomatoes with green chiles 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 pasta shells.
  • Nutrition 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.