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Beef and Veggie Soup

I adapted this recipe from one I saw in a cookbook in an effort to add more vegetables to our diet. Our two young sons eat this up without hesitation. —Teresa King, Chambersburg, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    10 servings (about 2-1/2 quarts)

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cans (8 ounces each) tomato sauce
  • 2 cans (16 ounces each) kidney beans, rinsed and drained, optional
  • 1 package (10 ounces) frozen corn
  • 1 cup shredded carrots
  • 1 cup chopped green pepper
  • 1 cup chopped sweet red pepper
  • 1 cup chopped fresh tomato
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional: Shredded cheddar cheese, sour cream and tortilla chips

Directions

  • In a skillet, cook beef and onion over medium heat until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  • Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, beans if desired, vegetables and seasonings. Cover and cook on low for 8 hours or until thick and bubbly, stirring occasionally. Serve with cheese, sour cream and chips if desired.
Nutrition Facts
1 cup: 220 calories, 6g fat (2g saturated fat), 28mg cholesterol, 531mg sodium, 27g carbohydrate (5g sugars, 7g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.

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