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Spicy Beef Vegetable Stew

SUBMITTED BY: Lynnette Davis

"'This zesty ground beef and vegetable soup is flavorful and fast to fix,' reports Lynnette Davis of Tullahoma, Tennessee. 'It makes a complete meal when served with warm corn bread, sourdough bread or French bread.'"
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PREP TIME  10 Min
COOK TIME  8 Hrs
READY IN  8 Hrs 10 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 (30 ounce) jar meatless spaghetti sauce
  • 3 1/2 cups water
  • 1 (16 ounce) package frozen mixed vegetables
  • 1 (10 ounce) can diced tomatoes and green chilies
  • 1 cup sliced celery
  • 1 teaspoon beef bouillon granules
  • 1 teaspoon pepper

DIRECTIONS

  1. In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.

FOOTNOTE

  • Nutritional Analysis: One serving (prepared with lean ground beef, reduced-sodium spaghetti sauce and reduced-sodium bouillon) equals 159 calories, 7 g fat (0 saturated fat), 14 mg cholesterol, 159 mg sodium, 14 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 1-1/2 meat, 1 vegetable, 1/2 starch.
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