Hearty Beef Veggie Soup

Lunch

Here's a slow-cooked meal-in-one just perfect for chilly winter nights. It's nice to come home to a hearty soup that's ready to eat. It goes well with a fruit salad and bread.

Average Rating: 4.5

TOTAL TIME: Prep: 10 min. Cook: 3 hours
YIELD: 9 servings (2-1/4 quarts).

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
4 cups spicy hot V8 juice
2 cups coleslaw mix
1 can (14-1/2 ounces) Italian stewed tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon dried basil
1/4 teaspoon pepper
1 package (10 ounces) frozen corn
1 package (9 ounces) frozen cut green beans

Instructions

1. In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Transfer to a 5-qt. slow cooker. Stir in V8 juice, coleslaw mix, tomatoes, Worcestershire sauce, basil and pepper. Cover and cook on low for 3-4 hours or until heated through. Add corn and green beans during the last 30 minutes of cooking.

Nutrition Facts

1 cup: 162 calories, 4g fat (2g saturated fat), 31mg cholesterol, 380mg sodium, 18g carbohydrate (8g sugars, 3g fiber), 13g protein.
Diabetic Exchanges:
1 starch, 1 lean meat, 1 vegetable.