Beef And Vegetable Soup Recipe

Ingredients

1 pound lean ground beef (90% lean)1/3 cup chopped onion1/3 cup chopped green pepper2 cans (14-1/2 ounces each) reduced-sodium beef broth1 can (14-1/2 ounces) diced tomatoes, undrained1 cup cubed peeled potatoes3/4 cup fresh or frozen cut green beans1/2 cup chopped carrot1/2 cup water1 garlic clove, minced1 teaspoon Italian seasoning1/8 teaspoon pepper

Preparation

In a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.

Serve immediately or transfer to freezer containers. May be frozen for up to 3 months.

To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.