Italian Beef Soup
- In a 4-quart Dutch oven, cook ground beef until brown. Drain well. Add beef broth, pasta with mixed vegetables, tomatoes, tomato juice, and Italian seasoning.
- Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until pasta and vegetables are tender. Ladle into soup bowls. Sprinkle each serving with Parmesan cheese. Makes 6 to 8 servings.
From the Test Kitchen
1 starch, 1 vegetable, 2 lean meat, 1 fat.
Test Kitchen Tip:
To tote for lunch, transfer hot soup to a preheated insulated vacuum bottle. (To preheat bottle, fill with hot tap water. Cover with lid; let stand about 5 minutes. Pour out water and immediately fill with hot soup.)
Nutrition Facts (Italian Beef Soup)
- Per serving:
- 279 kcal cal.,
- 13 g fat
- (6 g sat. fat,
- 56 mg chol.,
- 827 mg sodium,
- 21 g carb.,
- 3 g fiber,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet