Beefy Veggie Soup

Name: Beefy Veggie Soup Recipe
Yield: 8
Ingredients: 1 can petite diced tomatoes; 1 can rotel; 8 oz. crimini mushrooms; 4 oz. chopped sweet peppers; 5 oz. frozen chopped spinach; 5 oz. frozen california vegetables chopped; 1 1/2 cups water; 3 boullion cubes; 1 lb. extra lean ground beef (96% fat free); 1 tsp. Italian seasoning; 1 tsp. garlic powder; 1 Tbs. chives; salt to taste

(1)

Number of Servings: 8

Ingredients

1 can petite diced tomatoes1 can rotel8 oz. crimini mushrooms4 oz. chopped sweet peppers5 oz. frozen chopped spinach5 oz. frozen california vegetables, chopped1 1/2 cups water3 boullion cubes1 lb. extra lean ground beef (96% fat free)1 tsp. Italian seasoning1 tsp. garlic powder1 Tbs. chivessalt to taste

Directions

Combine all ingredients, except beef in a pot. Heat to boiling. Reduce heat and crumble beef into soup. (Crumbling the uncooked beef into the soup helps to break the beef down into smaller pieces.) Simmer for 30 minutes or until all vegetables are cooked.

Makes 5 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user PASTOR.ANGIE.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 126.8
Total Fat: 2.4 g
Cholesterol: 32.5 mg
Sodium: 366.0 mg
Total Carbs: 8.7 g
Dietary Fiber: 2.3 g
Protein: 13.9 g

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Member Reviews

REVJFM
This soup is both tasty and healthy! You can't go wrong making this for dinner for the whole family! Highly recommended! - 12/3/10