Mexi Stroni Soup Recipe

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 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.

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