Spicy Beef Vegetable Stew

This zesty ground beef and vegetable soup is flavorful and fast to fix. It makes a complete meal when served with warm corn bread, sourdough bread or French bread.


12 servings


1 pound ground beef
1 cup chopped onion
1 (30 ounce) jar meatless spaghetti sauce
3 1/2 cups water
1 (16 ounce) package frozen mixed vegetables
1 (10 ounce) can diced tomatoes and green chilies
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon pepper


In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.

Nutritional Information

One serving (prepared with lean ground beef, reduced-sodium spaghetti sauce and reduced-sodium bouillon) equals 159 calories, 7 g fat (0 saturated fat), 14 mg cholesterol, 159 mg sodium, 14 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 1 1/2 meat, 1 vegetable, 1/2 starch.

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