BEEF'N VEGGIE SOUP WITH MOZZARELLA

Beef'n Veggie Soup with Mozzarella image

Number Of Ingredients 7

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1 pound ground beef
1 large onion, chopped (1 cup)
1 (14 1/2-ounce) can diced tomato with freen pepper, celery and onions, undrained
4 cups beef broth
1 1/2 teaspoons pepper
1 (10-ounce) bag frozen mixed vegetables
1 cup shredded mozzarella cheese (4 ounces)

Steps:

1. Cook beef and onion in 4-quart Dutch oven over medium-high heat about 10 minutes, stirring occasionally, until beef is brown drain.2. Stir remaining ingredients except cheese into beef. Heat to boiling reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until vegetables are tender.3. Sprinkle about 2 tablespoons cheese in each of 8 soup bowls. Fill bowls with soup.1 SERVING: Calories 185 (Calories from Fat 100) Fat 11g (Saturated 5g) Cholesterol 40mg: Sodium 1050mg Carbohydrate 8g (Dietary Fiber 2g) Protein 16g o % Daily Value: Vitamin A 24% Vitamin C 16% Calcium 14% Iron 8% o Exchanges: 2 Medium-Fat Meat, 2 Vegetable o Carbohydrate Choices: 1/2together timeStart a kitchen garden by buying and sprouting alfalfa seeds, mung beans or dry peas. Or plant seeds for chives or other herbs in a small planter to keep by the kitchen window.

Nutrition Facts : Nutritional Facts Serves