Italian Vegetable Beef Soup

By carvalhohm

Ingredients

• 3/4 pound lean ground beef (93% lean)
• 2 cans (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
• 3-1/2 cups water
• 1-1/2 cups frozen Italian-style vegetable blend
• 1/2 cup dry whole grain medium shell pasta, uncooked
• 2 tablespoons balsamic vinegar
• 4 teaspoons dry sodium free chicken bouillon
• 1/2 teaspoon garlic powder

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from readyseteat.com

Preparation

Step 1

Cook beef in large saucepan over medium-high heat 6 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add remaining ingredients.
Bring soup to a simmer. Reduce heat to medium; cook 10 minutes or until pasta is tender.
COOK'S TIPS

For a meatless option, replace ground beef with 1 cup drained, rinsed cannellini beans. If frozen Italian-style vegetables are not available, look for a vegetable blend containing green beans, cauliflower and squash.

4 servings