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Beef'n Veggie Soup with Mozzarella

Serves: 8

8 SERVINGS PREP: 10 MIN COOK: 20 MIN

    1 pound ground beef
   1 large onion, chopped (1 cup)
   1 (14 1/2-ounce) can diced tomatoes with green 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)

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Beef'n Veggie Soup with Mozzarella is from the Cook'n Easy Family Dinners collection. Click here to get this CD or download the recipes right now!

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 * % Daily Value: Vitamin A 24%; Vitamin C 16%; Calcium 14%; Iron 8% * Exchanges: 2 Medium-Fat Meat, 2 Vegetable * 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.

From "Betty Crocker easy family dinners: Simple Recipes and Fun Ideas to Turn Mealtime into Quality Time.-1st Edition" Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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