Spicy Beef Vegetable Stew

Dinner

This zesty ground beef and vegetable soup is flavorful and fast to fix. It makes a complete meal when served with warm cornbread, sourdough bread or French bread if you can squeak in a few more calories.

Average Rating: 4.777777

TOTAL TIME: Prep: 10 min. Cook: 8 hours
YIELD: 8 servings (3 quarts).

Ingredients

1 pound lean ground beef (90% lean)
1 cup chopped onion
1 jar (24 ounces) meatless pasta sauce
3-1/2 cups water
1 package (16 ounces) frozen mixed vegetables
1 can (10 ounces) diced tomatoes and green chiles
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon pepper

Instructions

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, 5-10 minutes, breaking meat into crumbles; drain.
2. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.

Nutrition Facts

1-1/2 cups: 177 calories, 5g fat (2g saturated fat), 35mg cholesterol, 675mg sodium, 19g carbohydrate (8g sugars, 5g fiber), 15g protein.
Diabetic Exchanges:
2 meat, 1 starch.