Mexi-Stroni Soup

PREP: 25 min. • COOK: 71/2 hours MAKES: 10 serv­ings (33/4 qt.)

Simple & Delicious - - ON THE MENU - —Dar­lene Is­land, Lake­wood, WA

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.

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