Mexi
Stroni Soup Recipe
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 chilies, 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
How
To Make :
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 remaining ingredients. Cook, covered, on high until vegetables are tender,
30-45 minutes, stirring occasionally.
Test
Kitchen tips :
The
V8 and diced tomatoes with green chilies add nice heat. If you like it spicier
still, go ahead and add the optional jalapeno.
Elbow
macaroni can be used in place of small shell pasta.
Nutrition
Facts :
1-1/2
cups: 249 calories, 5g fat (2g saturated fat), 44mg cholesterol, 816mg sodium,
29g carbohydrate (5g sugars, 6g fiber), 21g protein. Diabetic Exchanges: 2
starch, 2 lean meat.