Italian Vegetable Beef Soup
Minutes Prep Time: 10
Minutes Total Time: 25
Servings: 4
Difficulty: easy
Minutes Prep Time: 10
Minutes Total Time: 25
Servings: 4
Difficulty: easy
3/4 pound lean ground beef (93% lean)
2 cans (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
3-1/2 cups water
1-1/2 cups Birds Eye® Steamfresh® Italian Blend
1/2 cup dry whole grain medium shell pasta, uncooked
2 tablespoons balsamic vinegar
4 teaspoons dry sodium free chicken bouillon
1/2 teaspoon garlic powder
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 93 mg | 9% |
Carbohydrate | 29 g | 10% |
Cholesterol | 35 mg | 12% |
Total Fat | 5 g | 8% |
Iron | 3 mg | 19% |
Calories | 237 kcal | 12% |
Sodium | 527 mg | 22% |
Protein | 17 g | 33% |
Saturated Fat | 2 g | 10% |
Sugars | 8 g | 1% |
Vitamin C | 25 mg | 42% |
Cook beef in large saucepan over medium-high heat 6 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add remaining ingredients.
Bring soup to a simmer. Reduce heat to medium; cook 10 minutes or until pasta is tender.
For a meatless option, replace ground beef with 1 cup drained, rinsed cannellini beans.
If frozen Italian-style vegetables are not available, look for a vegetable blend containing green beans, cauliflower and squash.
Italian Vegetable Beef Soup