Italian Vegetable Beef Soup for Two
10Prep Time Minutes
25Total Time Minutes
7Number of Ingredients
6 ounces lean ground beef (93% lean)
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1-3/4 cups water
3/4 cup frozen Italian-style vegetable blend
1/4 cup dry whole grain medium shell pasta, uncooked
1 tablespoon balsamic vinegar
2 teaspoons dry sodium free chicken bouillon
1/4 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 medium 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 1/2 cup drained, rinsed cannellini beans.
If frozen Italian-style vegetables are not available, look for a vegetable blend containing green beans, cauliflower and squash.