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Spicy Beef Vegetable Stew

Total Time

Prep: 10 min. Cook: 8 hours

Makes

8 servings (3 quarts)

This zesty ground beef and vegetable soup is flavorful and fast to fix. It makes a complete meal when served with warm cornbread, sourdough bread or French bread if you enjoy a supper with a side. —Lynnette Davis, Tullahoma, Tennessee
Spicy Beef Vegetable Stew Recipe photo by Taste of Home

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 cup chopped onion
  • 1 jar (24 ounces) meatless pasta sauce
  • 3-1/2 cups water
  • 1 package (16 ounces) frozen mixed vegetables
  • 1 can (10 ounces) diced tomatoes and green chiles
  • 1 cup sliced celery
  • 1 teaspoon beef bouillon granules
  • 1 teaspoon pepper

Directions

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain.
  2. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.

Nutrition Facts

1-1/2 cups: 177 calories, 5g fat (2g saturated fat), 35mg cholesterol, 675mg sodium, 19g carbohydrate (8g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 2 meat, 1 starch.

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