Hearty Beef-Vegetable Soup

• 1 Tbsp. olive or vegetable oil
• 12 oz. lean ground beef
• 1/2 tsp. minced garlic
• 1/4 tsp. each salt and pepper
• 1 (16 oz.) bag frozen mixed broccoli, green beans, pearl onions and red peppers
• 1 (16 or 19 oz.) can cannellini (white kidney beans) or other small white beans, undrained
• 1 (16 oz.) can tomatoes, broken up
• 1 c. water
• 1 beef bouillon cube or 1 tsp. instant broth granules

1. Heat oil in a large heavy saucepan or Dutch oven over high heat. Crumble in meat.
2. Add garlic, salt and pepper.
3. Cook 2 minutes, stirring 2 or 3 times, until meat loses its pink color. Stir in remaining ingredients and bring to a boil.
4. Reduce heat. Cover and simmer 3 minutes until vegetables are hot.
5. Makes 4 servings. Per Serving:
6. 352 calories, 28 g protein, 33 g carbohydrates, 13 g fat, 59 mg cholesterol and 606 mg sodium.

olive, lean ground beef, garlic, salt, mixed broccoli, cannellini, tomatoes, water, instant broth granules

Taken from www.cookbooks.com/Recipe-Details.aspx?id=395398 (may not work)