ITALIAN VEGETABLE AND BEEF SOUP

BUDGET-FRIENDLY: You can’t help saving money with this soup. Serve the soup with a spinach salad topped with fresh sliced mushrooms. Add whole-grain rolls. For dessert, red and green grapes go down easy.

Ingredients

1 pound beef stew meat, cut into

3/4-inch pieces

1/2 teaspoon coarse salt

1/2 teaspoon pepper

1 teaspoon dried Italian seasoning

2 (14 1/2-ounce) cans 50 percent lower-sodium beef broth

1 (15- to 19-ounce) can reduced-sodium chickpeas (or garbanzo beans), drained

1 (14-ounce) can diced tomatoes with garlic and onion with liquid

1 cup water

2 cups frozen mixed vegetables

1 cup ditalini or orzo or other small pasta

Makes about 14 cups Preparation time: 10 minutes Cooking time: 6 hours on low and 1 hour on high; or 2 hours on high In a 4-quart or larger slow cooker, combine beef, salt, pepper, Italian seasoning, broth, chickpeas, tomatoes with liquid and water; mix well. Cover and cook on low 6 hours or 1 hour on high. Stir in mixed vegetables and pasta. Cover and continue cooking on high 1 hour or until beef and pasta are tender. Stir before serving. Note: Thin with extra broth or water if desired. Per cup: 118 calories, 10 grams protein, 2 grams fat (18 percent calories from fat), 0.9 gram saturated fat, 14 grams carbohydrate, 20 milligrams cholesterol, 274 milligrams sodium, 3 grams fiber.