PREP: 25 min. • COOK: 71/2 hours MAKES: 10 servings (33/4 qt.)
If you’re a fan of classic minestrone and love bold Mexican flavors, this soup’s for you! It’s a fill-you-up bowl of fun.
11/2 lbs. beef stew meat (1-in. pieces) 11/2 cups shredded carrots
1/2 cup chopped onion
1 jalapeno pepper, seeded
and minced, optional
1 tsp. ground cumin
1 tsp. chili powder
³/4 tsp. seasoned salt
1/2 tsp. Italian seasoning
2 cans (10 oz. each) diced tomatoes and green chilies, undrained
2 cups spicy hot V8 juice
1 carton (32 oz.) reducedsodium beef broth
1 medium zucchini, halved and thinly sliced
2 cups finely shredded cabbage
2 celery ribs, thinly sliced
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 cup small pasta shells
1/4 cup chopped fresh cilantro
1. Place first 11 ingredients in a 6- or 7-qt. slow cooker. Cook, covered, on low until meat is tender, 7-9 hours.
2. Stir in the remaining ingredients. Cook, covered, on high until pasta is cooked and vegetables are tender, 30-45 minutes, stirring occasionally. PER SERVING 249 cal., 5g fat (2g sat. fat), 44mg chol., 816mg sod., 29g carb. (5g sugars, 6g fiber), 21g pro.
Diabetic exchanges: 2 starch, 2 lean meat.