- 1 pound ground beef
- 1 each large green, sweet red and yellow pepper, chopped
- 1 large onion, chopped
- 1 can (46 ounces) V8 juice
- 1/2 to 1 teaspoon cayenne pepper
- Salt and pepper to taste
- 1. In a large saucepan, cook the beef, peppers and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.
1 each: 113 calories, 5g fat (2g saturated fat), 28mg cholesterol, 39mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 11g protein.
Dec 25, 2010
(*Note to Editor-correct typo in recipe, it's 64Oz. Not 46) This recipe played to rave..and I mean rave reviews from a good cross-section of adults at a Christmas Eve "come & go" party!
Oct 15, 2010
This soup is a wonderful addition to my recipe book and it was so easy to make. I will definately make it again.