BEEF AND VEGGIE SOUP WITH MOZZARELLA

Beef and Veggie Soup with Mozzarella image

Serve homemade soup in 30 minutes with ingredients you probably have on hand.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
2 cups frozen mixed vegetables
1 can (14.5 oz) diced tomatoes with green pepper, celery and onions (or other variety), undrained
4 cups water
5 teaspoons beef bouillon granules
1 1/2 teaspoons Italian seasoning
1/4 teaspoon pepper
1 cup shredded mozzarella cheese (4 oz)

Steps:

In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until vegetables are tender.
Sprinkle 2 tablespoons cheese in each of 8 soup bowls; fill bowls with soup.

Nutrition Facts : Calories 200, Carbohydrate 13 g, Cholesterol 45 mg, Fiber 3 g, Protein 15 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 5 g, TransFat 1/2 g