Skip links
Next Recipe
Taste of Home Logo
Mexi-Stroni Soup

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

  • 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.

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.

Reviews

Average Rating:
© 2019 RDA Enthusiast Brands, LLC