SUSTAIN
Health Care by Food
Vegetable Beef Soup
Serving Size | Calories | Protein | Saturated Fat | Sodium | Carbohydrate | Fiber | Added Sugars |
|---|---|---|---|---|---|---|---|
2 cups | 240 | 11g | 1.5g | 90mg | 40g | 5g | 0g |
With just 4 ingredients, this hearty soup is a easy to prepare as it is delicious! By choosing lean ground beef or turkey, this recipe is lower in saturated fat. Or, you can skip the saturated fat altogether by using no-salt-added beans as a plant-based protein source. This recipe also has the heart-health benefit of using low-sodium vegetable juice to help minimize risk for high blood pressure.
Ingredients
½ pound ground meat (85% lean beef or turkey) OR 1 can (15 ounces) no-salt-added kidney beans, drained and rinsed
1 bottle (64 ounces) low-sodium vegetable juice
1 package (32 ounces) frozen vegetable mix
1 tablespoon Italian seasoning
Preparation
Wash hands thoroughly with soap and water before you begin cooking.
If using ground beef or turkey, cook in a medium frying pan until no pink remains, about 6 minutes.
Ground turkey is cooked when it reaches an internal temperature of 165˚ F. Be sure to re-wash hands after handling raw meat. Drain fat into a paper-towel lined bowl and throw away.
Combine your protein of choice (either cooked ground beef, turkey, or beans), vegetable juice, frozen vegetables, and Italian seasoning in a slow cooker and cook on low for 4 hours. If using a stovetop, combine ingredients in a large pot and simmer over medium heat for 10 minutes.