Wednesday, October 10, 2012

Spicy Beef Vegetable Soup

I make this just about once a week. Leftovers make a great lunch. You can use chicken, turkey or even venison instead of beef. Or you can substitute 2 cans of any bean (cannellini, kidney, garbanzo) for the beef. You can use any pasta sauce (I like garden vegetable). You can also experiment with mild salsa. Try different veggie blends too. You can also use any can tomatoes. Fire roasted, Italian, stewed or just plain diced tomatoes. Delicious and very simple!

Spicy Beef Vegetable Soup
Makes 12 servings

1 lb lean ground beef
1 cup chopped onion
27 oz spaghetti sauce
3 1/2 cups water
16 oz. frozen mixed veggies
10 oz. diced tomatoes and green chilies, undrained
1 cup sliced celery
1 tsp beef bouillon
1 bay leaf
salt, black pepper and red pepper flakes to taste

To cook in Crockpot: Brown beef and onion. Season beef and onion mixture. Add to slow cooker with remaining ingredients. Cover and cook on low 8 hrs.

To cook stovetop: Brown beef and onion on medium –high heat. Season beef and onion mixture. Add remaining ingredients and bring to a boil. Lower the heat, cover and simmer for 30 minutes.

Nutrition Facts: Per Serving;  Calories 157.55; Total Fat 5.75g; Saturated Fat 2.03g; Cholesterol 25.85mg; Sodium 472.95mg; Potassium 476.8mg; Total Carbohydrates 16.46g; Fiber 3.6g; Sugar 6.39g; Protein 10.35g.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

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