1 lb lean ground beef
2 cups celery
1 cup chopped onion
4 cups hot water
1 - 32 oz bottle V8 juice
1 to 2 tbsp sugar
Original Ingredients
2 cups frozen corn
4 jarred jalapeno slices
2 - 10 oz cans diced tomatoes with green chilies
Modification;
16 oz mixed soup beans

In a dutch oven, cook the beef, celery, onion and garlic over medium heat until meat is no longer pink; drain. Stir in water, potatoes, corn, pasta and jalapeno. (substitute beans for potatoes and pasta for low carb version, can substitute a lower carb veggie also)

Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Stir in remaining ingredients. Cook and stir until heated through.

Yield: 10 servings - 1-1/2 cup

Number of Servings: 10

Recipe submitted by SparkPeople user NANCYANNE1956.

 

More Recipes Like This

• Slow Cooker BBQ Pulled Pork Roast
• Honey Garlic Pork Chops
• Pong Pong Pork Chops
• Curried Mango Pork Chops
• Vegetable Beef Soup
• Meatloaf Muffins
• One Minute Microwave Muffin
• Southwestern Grilled Pork Tenderloin
• Creamy Pasta Bake
• Slow Cooker Lasagna