MEXI-STRONI SOUP

Mexi-Stroni Soup image

If you're a fan of classic minestrone but love bold Mexican flavors, this soup's for you! It's pumped up with spices, veggies, and pasta for a filling bowl of fun. -Darlene Island, Lakewood, Washington

Provided by Taste of Home

Categories Lunch

Time 7h55m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 18

Ingredients

1-1/2 pounds beef stew meat (1-inch pieces)
1-1/2 cups shredded carrots
1/2 cup chopped onion
1 jalapeno pepper, seeded and minced, optional
1 teaspoon ground cumin
1 teaspoon chili powder
3/4 teaspoon seasoned salt
1/2 teaspoon Italian seasoning
2 cans (10 ounces each) diced tomatoes and green chiles, undrained
2 cups spicy hot V8 juice
1 carton (32 ounces) reduced-sodium beef broth
1 medium zucchini, halved and thinly sliced
2 cups finely shredded cabbage
2 celery ribs, thinly sliced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 cup small pasta shells
1/4 cup chopped fresh cilantro

Steps:

Place first 11 ingredients in a 6- or 7-qt. slow cooker. Cook, covered, on low until meat is tender, 7-9 hours. Stir in zucchini, cabbage, celery, beans and pasta. Cook, covered, on high until vegetables and pasta are tender, 30-45 minutes, stirring occasionally. Stir in cilantro.

Nutrition Facts : Calories 249 calories, Fat 5g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 816mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 6g fiber), Protein 21g protein. Diabetic Exchanges