Pasta Beef Soup Recipe
Convenient canned goods, tomato juice and a frozen pasta-vegetable
medley make it flavorful and fast. But it's also flexible because you
can use other ingredients, such as a different frozen pasta-vegetable
blend. On occasion, I stir in shredded zucchini or yellow squash,
too.—Brenda Jackson, Garden City, Kansas
This recipe is:
Healthy
Quick
* 6 Servings
* Prep/Total Time: 25 min.
Ingredients
* 1 pound lean ground beef (90% lean)
* 2 cans (14-1/2 ounces each) beef broth
* 1 package (16 ounces) frozen pasta with broccoli, corn and carrots
in garlic-seasoned sauce
* 1-1/2 cups tomato juice
* 1 can (14-1/2 ounces) diced tomatoes, undrained
* 2 teaspoons Italian seasoning
* 1/4 cup shredded Parmesan cheese, optional
Directions
* In a large saucepan, cook beef over medium heat until no longer
pink; drain. Add the broth, pasta with vegetables, tomato juice,
tomatoes and Italian seasoning; bring to a boil. Reduce heat; cover and
simmer for 10 minutes or until vegetables are tender. Serve with
Parmesan cheese if desired. Yield: 6 servings.
Nutritional Analysis: 1-1/2 cups (prepared with lean ground beef and
reduced-sodium beef broth and tomato juice; calculated without Parmesan
cheese) equals 253 calories, 9 g fat (4 g saturated fat), 46 mg
cholesterol, 680 mg sodium, 21 g carbohydrate, 3 g fiber, 20 g protein.
Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable.
Pasta Beef Soup published in Quick Cooking January/February 2005, p17
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