Italian Vegetable Beef Soup
10Prep Time Minutes
25Total Time Minutes
7Number of Ingredients
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 frozen Italian-style vegetable 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
|% Daily Value|
|Total Fat||5 g||8%|
|Saturated Fat||2 g||10%|
|Dietary Fiber||6 g||22%|
|Vitamin C||25 mg||42%|
|Vitamin A||1092 iu||22%|
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.
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