Beef'n Veggie Soup with Mozzarella


Serves: 8
Total Calories: 234

Ingredients

1 pound ground beef
1 large onion, chopped (1 cup)
1 (14 1/2-ounce) can diced tomato with freen pepper, celery and onions, undrained
4 cups beef broth
1 1/2 teaspoons pepper
1 (10-ounce) bag frozen mixed vegetables
1 cup shredded mozzarella cheese (4 ounces)

Directions:

1. Cook beef and onion in 4-quart Dutch oven over medium-high heat about 10 minutes, stirring occasionally, until beef is brown drain.
2. Stir remaining ingredients except cheese into beef. Heat to boiling reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until vegetables are tender.
3. Sprinkle about 2 tablespoons cheese in each of 8 soup bowls.
Fill bowls with soup.
1 SERVING: Calories 185 (Calories from Fat 100) Fat 11g (Saturated 5g) Cholesterol 40mg:
Sodium 1050mg Carbohydrate 8g (Dietary Fiber 2g) Protein 16g o % Daily Value: Vitamin A 24% Vitamin C 16% Calcium 14% Iron 8% o Exchanges: 2 Medium-Fat Meat, 2 Vegetable o Carbohydrate Choices: 1/2

together
time

Start a kitchen garden by buying and sprouting alfalfa seeds, mung beans or dry peas. Or plant seeds for chives or other herbs in a small planter to keep by the kitchen window.

Nutritional Facts:

Serves: 8
Total Calories: 234
Calories from Fat: 78

This Beef'n Veggie Soup with Mozzarella recipe is from the Betty Crocker Easy Family Dinners Cookbook. Download this Cookbook today.


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