2 cans (10 ounces each) diced tomatoes with green chilies
1 to 2 tablespoons sugar
1 to 2 tablespoons sugar
Instructions
In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, potatoes, corn, pasta and jalapeno.
Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Stir in the remaining ingredients. Cook and stir until heated through.
Serve immediately or cool and freeze in a freezer container. May be frozen for up to 3 months.
To use frozen soup- Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Yield- 10 servings (3-3/4 quarts).
Nutritional Facts 1-1/2 cups equals 221 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 548 mg sodium, 33 g carbohydrate, 4 g fiber, 13 g protein. Diabetic Exchanges- 2 vegetable, 1-1/2 starch, 1 lean meat.
Originally Submitted
5/12/2013
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